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Cornmeal-Crusted Catfish

 Cornmeal-Crusted Catfish
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.
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Cornmeal-Crusted Catfish (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.