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Cornmeal Catfish with Avocado Sauce

 Cornmeal Catfish with Avocado Sauce
When I was growing up in California, my mother made catfish quite often, and it was always a hit. Now I cook it with my own twist. When only frozen catfish fillets are available, I thaw them in the refrigerator overnight, and they work just as well. —Mary Lou Cook, Welches, OR
4 ServingsPrep/Total Time: 25 min.


  • 1 medium ripe avocado, peeled and cubed
  • 1/3 cup reduced-fat mayonnaise
  • 1/4 cup fresh cilantro leaves
  • 2 tablespoons lime juice
  • 1/2 teaspoon garlic salt
  • 1/4 cup cornmeal
  • 1 teaspoon seafood seasoning
  • 4 catfish fillets (6 ounces each)
  • 3 tablespoons canola oil
  • 1 medium tomato, chopped


  • Place the first five ingredients in a food processor; process until
  • blended.
  • In a shallow bowl, mix cornmeal and seafood seasoning. Dip catfish in
  • cornmeal mixture to coat both sides; shake off excess.
  • In a large skillet, heat oil over medium heat. Add catfish in
  • batches; cook 4-5 minutes on each side or until fish flakes easily
  • with a fork. Top with avocado sauce and chopped tomato. Yield: 4
  • servings (3/4 cup sauce).
Nutritional Facts: 1 fillet with 3 tablespoons sauce equals 505 calories,

2 of 2

Cornmeal Catfish with Avocado Sauce (continued)

Nutritional Facts: 37 g fat (6 g saturated fat), 87 mg cholesterol, 649 mg sodium, 15 g carbohydrate, 4 g fiber, 29 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.