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Cornmeal- and Pecan-Crusted Catfish

Cornmeal- and Pecan-Crusted Catfish

Double-dredging the fish creates a nice thick crust that may remind you of batter-fried catfish.

Oxmoor House JANUARY 2005

  • Yield: 4 servings (serving size: 1 fillet)
  • Cook time:8 Minutes
  • Prep time:6 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 309
  • Fat: 11.6g
  • Saturated fat: 2.1g
  • Protein: 32.1g
  • Carbohydrate: 17.8g
  • Cholesterol: 152mg
  • Iron: 1.9mg
  • Sodium: 377mg
  • Calories from fat: 34%
  • Fiber: 2.0g
  • Calcium: 38mg

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Cornmeal- and Pecan-Crusted Catfish recipe