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Cornmeal-Crusted Catfish

By: Taste of Home Test Kitchen

"To help breading adhere to the fish, pat fillets dry and coat lightly with flour before dipping in egg and dredging in cornmeal coating. Let stand for 5-10 minutes before frying."

Rate/Review | Read Reviews (28)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 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 (6 ounce) fillets catfish
3 tablespoons vegetable oil

Directions

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.
In a large skillet, heat oil over medium heat. Fry fillets, two at a time, for 5-6 minutes on each side or until fish flakes easily with a fork.

Footnotes

Nutritional Analysis: 1 fillet equals 430 calories, 25 g fat (5 g saturated fat), 133 mg cholesterol, 568 mg sodium, 20 g carbohydrate, 1 g fiber, 30 g protein.