Crispy Pan-Fried Catfish

Oxmoor House
A fish's texture determines how it should be prepared. Dense, sturdy fish, such as amberjack, can be cooked almost any way, while softer-textured fish, such as catfish and red snapper, should be baked or sautéed--they tend to fall apart when grilled or steamed.
4 servings


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1 large egg white, lightly beaten
1 tablespoon water
1/4 cup yellow cornmeal
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh thyme
1/4 teaspoon pepper
4 (4-ounce) farm-raised catfish fillets
3 tablespoons all-purpose flour
Cooking spray
Lemon wedges (optional)


Prep: 10 Minutes
Cook: 3 Minutes

1. Combine egg white and water; stir well, and set aside. Combine cornmeal and next 3 ingredients. Dredge fillets in flour; dip in egg white mixture, and dredge in cornmeal mixture.

2. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add fillets, and cook 3 minutes on each side or until fish flakes easily when tested with a fork. Transfer to a serving platter; garnish with lemon wedges, if desired.

Created date

April 2008

Nutritional Information

Calories 202
Caloriesfromfat 27 %
Fat 6 g
Satfat 1.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 23.9 g
Carbohydrate 11.5 g
Fiber 0.0 g
Cholesterol 68 mg
Iron 0.0 mg
Sodium 132 mg
Calcium 0.0 mg