When I was growing up in California, my mother made catfish quite often, and it was always a hit. Now I cook it with my own twist. When only frozen catfish fillets are available, I thaw them in the refrigerator overnight, and they work just as well. —Mary Lou Cook, Welches, Oregon
Cornmeal Catfish with Avocado Sauce
Cornmeal Catfish with Avocado Sauce
Prep Time
15 min
Cook Time
10 min
Yield
4 servings (3/4 cup sauce)
Ingredients
- 1 medium ripe avocado, peeled and cubed
- 1/3 cup reduced-fat mayonnaise
- 1/4 cup fresh cilantro leaves
- 2 tablespoons lime juice
- 1/2 teaspoon garlic salt
- 1/4 cup cornmeal
- 1 teaspoon seafood seasoning
- 4 catfish fillets (6 ounces each)
- 3 tablespoons canola oil
- 1 medium tomato, chopped
Directions
- Place the first 5 ingredients in a food processor; process until blended.
- In a shallow bowl, mix cornmeal and seafood seasoning. Dip catfish in cornmeal mixture to coat both sides; shake off excess.
- In a large skillet, heat oil over medium heat. Add catfish in batches; cook 4-5 minutes on each side or until fish flakes easily with a fork. Top with avocado sauce and chopped tomato.
Nutrition Facts
1 fillet with 3 tablespoons sauce: 505 calories, 37g fat (6g saturated fat), 87mg cholesterol, 649mg sodium, 15g carbohydrate (2g sugars, 4g fiber), 29g protein.
