Golden Catfish Fillets Recipe

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Golden Catfish Fillets Recipe
Golden Catfish Fillets Recipe photo by Taste of Home
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Golden Catfish Fillets Recipe

Read Reviews
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Publisher Photo
This is my favorite way to prepare fresh fish. The fillets cook up moist with an irresistible crisp, golden coating. Whether your fish comes from a nearby lake or the grocery store, it makes a terrific summer meal. -Tammy Moore-Worthington, Artesia, New Mexico
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 egg white
  • 1 cup milk
  • 1 cup cornmeal
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/8 teaspoon pepper
  • 4 catfish fillets (8 ounces each)
  • Canola oil
  • Lemon or lime wedges, optional

Directions

In a shallow bowl, beat the egg white until foamy; add milk and mix well. In another shallow bowl, combine the cornmeal, salt, garlic powder, cayenne and pepper. Dip fillets in milk mixture, then coat with cornmeal mixture.
Heat 1/4 in of oil in a large skillet; fry fish over medium-high for 3-4 minutes on each side or until it flakes easily with a fork. Garnish with lemon or lime if desired. Yield: 4 servings.
Originally published as Golden Catfish Fillets in Taste of Home June/July 1996, p33

Nutritional Facts

1 each: 246 calories, 7g fat (2g saturated fat), 35mg cholesterol, 517mg sodium, 30g carbohydrate (3g sugars, 3g fiber), 15g protein.

  • 1 egg white
  • 1 cup milk
  • 1 cup cornmeal
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/8 teaspoon pepper
  • 4 catfish fillets (8 ounces each)
  • Canola oil
  • Lemon or lime wedges, optional
  1. In a shallow bowl, beat the egg white until foamy; add milk and mix well. In another shallow bowl, combine the cornmeal, salt, garlic powder, cayenne and pepper. Dip fillets in milk mixture, then coat with cornmeal mixture.
  2. Heat 1/4 in of oil in a large skillet; fry fish over medium-high for 3-4 minutes on each side or until it flakes easily with a fork. Garnish with lemon or lime if desired. Yield: 4 servings.
Originally published as Golden Catfish Fillets in Taste of Home June/July 1996, p33

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Reviews forGolden Catfish Fillets

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gunslinger User ID: 544392 263431
Reviewed Mar. 13, 2017

"Had a friend give us some fresh crappie, so I used that instead of catfish but the coating turned out great, , crispy and delicious!"

MY REVIEW
cast_iron_king User ID: 1236761 255417
Reviewed Oct. 14, 2016

"This is an excellent way to prepare catfish. I actually eliminate the egg white and just let the filets soak in milk in the refrigerator for about 45 minutes, then coat them with the cornmeal and seasonings. Letting the coated filets rest for ten minutes on wax paper or a baking rack before frying helps the coating adhere much better than the egg white. The seasoning mixture is perfect and truly compliments the flavor of the fish rather than covering it up. So easy, and so tasty!"

MY REVIEW
judithbalistreri User ID: 752973 22942
Reviewed Nov. 5, 2009

"Love this recipe. I use the larger amount of pepper. Tastes awesome on a nice light bun with cheese and lettuce."

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