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Flavorful Catfish Fillets

 Flavorful Catfish Fillets
"This is the best catfish ever!" applauds Ellen De Munnik of Chesterfield, Michigan. "It's fast to prepare...and the cayenne adds a little zip," Her golden cornmeal and herb coating keeps the fillets moist and gives them traditional appeal without the fat that comes from frying.
4 ServingsPrep/Total Time: 15 min.


  • 1/4 cup buttermilk
  • 2 teaspoons Dijon mustard
  • 1/2 cup cornmeal
  • 1 teaspoon each salt, onion powder, garlic powder and paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1 pound catfish fillets
  • Lemon wedges, optional


  • In a shallow bowl, whisk buttermilk and mustard until smooth. In
  • another bowl, combine the cornmeal and seasonings. Dip fillets into
  • buttermilk mixture, then into cornmeal mixture.
  • Place 1 in. apart on a wire rack coated with cooking spray. Place
  • rack on a baking sheet. Broil 4 in. from the heat for 3-4 minutes on
  • each side or until fish flakes easily with a fork. Serve with lemon
  • if desired. Yield: 4 servings.
Nutritional Facts: One serving equals 295 calories, 13 g fat (3 g saturated fat), 75 mg cholesterol, 751 mg sodium, 16 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

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Flavorful Catfish Fillets (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.