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To help breading adhere to the fish, pat fillets dry and coat lightly with flour before dipping in egg and dredging in cornmeal coating. Let stand for 5-10 minutes before frying.
This recipe is:
Quick
Nutritional Analysis: 1 fillet equals 430 calories, 25 g fat (5 g saturated fat), 133 mg cholesterol, 568 mg sodium, 20 g carbohydrate, 1 g fiber, 30 g protein.
Originally published as Cornmeal-Crusted Catfish in Weeknight Cooking Made Easy Annual 2005, p230
Here's how to prepare breaded catfish fillets.
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Reviewed on Sep. 29, 2009 by yummy7
You can use Old bay instead of the cajun seasoning if you prefer, and use japaneze panko crumbs instead of any white flour. You can also finely food processor chop cashews or pecans for a different flavor, just watch closely to not burn the nut topping!
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