Cornmeal- and Pecan-Crusted Catfish

Oxmoor House
Double-dredging the fish creates a nice thick crust that may remind you of batter-fried catfish.
4 servings (serving size: 1 fillet)


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6 tablespoons yellow cornmeal
1/4 cup all-purpose flour
3 tablespoons finely chopped pecans
1 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon ground red pepper
1 large egg, lightly beaten
1 tablespoon water
4 (6-ounce) farm-raised catfish fillets
1 teaspoon vegetable oil
Cooking spray
lemon wedges


Prep: 6 Minutes
Cook: 8 Minutes

Combine first 7 ingredients; divide evenly into 2 shallow dishes.

Place egg in another shallow dish; whisk in water. Dredge each fillet in cornmeal mixture; dip in egg mixture and dredge in second cornmeal mixture.

Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add fillets; cook 4 minutes on each side or until golden and fish flakes easily when tested with a fork. Serve with lemon wedges.

Created date

March 2010

Nutritional Information

Calories 309
Fat 11.6 g
Satfat 2.1 g
Protein 32.1 g
Carbohydrate 17.8 g
Cholesterol 152 mg
Iron 1.9 mg
Sodium 377 mg
Caloriesfromfat 34 %
Fiber 2.0 g
Calcium 38 mg