Creole Catfish with Tartar Sauce

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Mighty Tasty! After reading the previous reviews, I admit that I made a couple of changes to this dish-- It made a BIG difference. First off, I compared the catfish from our local grocer vs Whole Foods. The WF fillets were thicker and better quality, so I paid a few extra bucks for 1lb (BOTH stores had only farm raised, btw. I tripled the spices and added 6 (yes SIX teaspoons of Tony Chachere's creole seasoning to the buttermilk marinade. Lastly, I used a 50/50 combo of yellow corn meal and Panko breadcrumbs. I couldn't find cornflake crumbs and didn't have time to smash some up myself. The catfish came out tender and flakey. It was a little bit moist on the underside but that's prettty normal for catfish unless you're frying it. I made this dish with the "Red Rice" also featured in the Bayou Mist episode from Sandra Lee. I also served up some coleslaw on the side, but I cheated and used the store kit which included the dressing. Hopefully my review helps. Good luck!

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I never bake fish in my life, first time I baked fish and this is the one.

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To Trashed it. You were probably using farm raised cat fish. They like the farm raised shrimp can turn out mushy no matter how you cook them

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it was ok, the fish stayed moist and didnt dry out, but it didnt even really have any flavor, Even after adding more cajun seasoning than what the recipe called for, I think next time i will add seasoning to the corn flake crumbs. but it was a fast dinner.

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My catfish tasty okay but but was slimy. Reheating it by sauteeing in canola oil & butter definitely improved.the texture. It's the Southerner in me, I guess-catfish just needs to be fried. BUT, try this recipe with chicken! I marinated boneless, skinned chicken breasts slightly flattened (maybe 1/2 -1 inch thick overnight in the buttermilk with a few good shakes of creole spice mix, coated it in cornflakes crumbs and baked at 400 degrees, turning once after 20 minutes, until done (about 50 minutes in my oven.

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gross...mushy...a way to ruin perfectly good catfish...wish I had read reviews before I began.

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First, thank you to the reviewer who suggested 450 degrees. At 350, these fillets would have tasted as if they were poached, but at 450 they were only terrible. At 350, I would have served them to Mr. In-Sink-Erator, and he wouldn't have labored to consume them because they were so mushy. GAG!

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If you are trying to watch your calories, I would definitely recommend it. I decided to try this on a night when my mother was frying catfish, so I could compare the two versions. I agree with a higher temperature somewhere in the baking process. A few tips: spray both sides of the fish with the non-stick cooking spray and DON'T just put the fish on a plain baking sheet! Z put a layer of the cornflake crumbs on the baking sheet and then I put the coated fish on top of it, so it wouldn't stick OR slough off from moisture and so it would still have that all over crispiness. ---- I didn't really care for the cornflake crumbs because I could taste a bit of sweetness...I wish they would make them completely sugar free. I may try just regular corn meal next time OR instant boxed polenta!

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I liked this recepie. For all of you people giving Sandra Lees show such a hard time, well, you obviously watch it, or you wouldnt have opinions on it.

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This was very easy..I used half buttermilk and half buttermilk ranch dressing with the seasoning. My family loved it.