Recalls Sharon Stevens of Weirton, West Virginia, "When we visited my grandparents near the Ohio River, my grandmother always made these crisp fillets from Granddad's fresh catch."
Total TimePrep/Total Time: 20 min.
- 3 eggs
- 3/4 cup all-purpose flour
- 3/4 cup cornmeal
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 5 catfish fillets (6 ounces each)
- Oil for frying
- In a shallow bowl, beat eggs until foamy. In another shallow bowl, combine the flour, cornmeal and seasonings. Dip fillets in eggs, then coat with cornmeal mixture.
- Heat 1/4 in. of oil in a large skillet; fry fish over medium-high heat for 3-4 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts1 each: 524 calories, 33g fat (5g saturated fat), 186mg cholesterol, 362mg sodium, 24g carbohydrate (1g sugars, 2g fiber), 32g protein.
Originally published as Golden Catfish Fillets in Taste of Home August/September 2000
Follow along as we show you how to make these fantastic recipes from our archive.