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Cornmeal Catfish with Avocado Sauce

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    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 five 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.

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