Recalls Sharon Stevens of Weirton, West Virginia, "When we visited my grandparents near the Ohio River, my grandmother always made these crisp fillets from Granddad's fresh catch."
- 3 eggs
- 3/4 cup all-purpose flour
- 3/4 cup cornmeal
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 5 catfish fillets (6 ounces each)
- Oil for frying
- In a shallow bowl, beat eggs until foamy. In another shallow bowl, combine the flour, cornmeal and seasonings. Dip fillets in eggs, then coat with cornmeal mixture.
- Heat 1/4 in. of oil in a large skillet; fry fish over medium-high heat for 3-4 minutes on each side or until fish flakes easily with a fork. Yield: 5 servings.
Originally published as Golden Catfish Fillets in Taste of Home August/September 2000, p60
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Catfish Fillets
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Apr. 22, 2011
"thank you so much for sharing this wonderful recipe. The fish were golden brown, crunchy & tasty."