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Golden Catfish Fillets Recipe

Golden Catfish Fillets Recipe

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. YIELD: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)
  • Cooking oil
  • Lemon or lime wedges, optional


  • 1. 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 per side or until it flakes easily with a fork. Garnish with lemon or lime if desired. Yield: 4 servings.

Nutritional Facts

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

Reviews for Golden Catfish Fillets

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Reviewed 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!"

Reviewed 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!"

Reviewed Nov. 5, 2009

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

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