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Cornmeal-Crusted Catfish Recipe
Cornmeal-Crusted Catfish Recipe photo by Taste of Home

Cornmeal-Crusted Catfish Recipe

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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 egg, lightly beaten
  • 2 tablespoons lemon juice
  • 1/2 cup all-purpose flour
  • 1/4 cup yellow cornmeal
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 4 catfish fillets (6 ounces each)
  • 3 tablespoons canola oil

Nutritional Facts

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.

Directions

  1. In a shallow bowl, combine the egg and lemon juice. In another shallow bowl, combine the flour, cornmeal, Cajun seasoning, garlic powder and salt. Dip catfish into egg mixture, then coat with cornmeal mixture.
  2. In a large skillet, heat oil over medium heat. Fry fillets, two at a time, for 5-6 minutes on each side or until fish flakes easily with a fork. Yield: 4 servings.
Originally published as Cornmeal-Crusted Catfish in Weeknight Cooking Made Easy Annual 2005, p230

Nutritional Facts

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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Cornmeal-Crusted Catfish

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Reviewed Sep. 29, 2009

"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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