Cornmeal-Crusted Catfish

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Nov. 22, 2023
To help breading adhere to this cornmeal-fried catfish, pat fillets dry and coat lightly with flour before dipping in egg and dredging in cornmeal coating. Let stand for 5 to 10 minutes before frying. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Cornmeal-Crusted Catfish Recipe photo by Taste of Home

Ingredients

  • 1 large egg, lightly beaten
  • 2 tablespoons lemon juice
  • 1/2 cup all-purpose flour
  • 1/4 cup yellow cornmeal
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 4 catfish fillets (6 ounces each)
  • 3 tablespoons canola oil

Directions

  1. In a shallow bowl, combine the egg and lemon juice. In another shallow bowl, combine the flour, cornmeal, Cajun seasoning, garlic powder and salt. Dip catfish into egg mixture, then coat with cornmeal mixture.
  2. In a large skillet, heat oil over medium heat. Fry fillets, 2 at a time, just until fish begins to flake easily with a fork, 5-6 minutes on each side.
Cornmeal-Fried Catfish Tips

Can you use frozen catfish fillets to make cornmeal-fried catfish?

Yes! Just thaw the fish overnight in the refrigerator before use. And be sure to avoid these common fish-cooking mistakes.

What other spices can you put in cornmeal-fried catfish batter?

Paprika or smoked paprika would be a nice addition, or you can substitute seafood seasoning for the Cajun seasoning in this recipe. A lemon-pepper blend would give this dish a bright and spicy accent. Learn how to substitute spices with ease and use what you have on hand.

What can you serve with cornmeal-fried catfish?

Picnic salads are my favorite go-to for this cornmeal-fried catfish, along with potato chips or French fries. And don’t forget the homemade tartar sauce!

Christine Rukavena, Taste of Home Senior Book Editor

Nutrition Facts

1 each: 430 calories, 25g fat (5g saturated fat), 133mg cholesterol, 568mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 30g protein.