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Golden Catfish Fillets

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 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


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

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  • kmpatch
    Jul 21, 2018

    Like a previous commenter, I eliminated the egg white and let the fish soak in buttermilk, which I had on hand, and let the cornmeal-coated fish rest before frying. The seasoning is delicious. Great with just a squeeze of lemon, but I think it would be even better with some homemade tartar or avocado-lime sauce. One leftover fillet was good heated in the toaster oven and made into a fish sandwich with L-T-M the next day.

  • gunslinger
    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!

  • cast_iron_king
    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!

  • judithbalistreri
    Nov 5, 2009

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