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Cornmeal-Crusted Catfish

Cornmeal-Crusted Catfish

4 servings (serving size: 1 fillet)

The bacon drippings used to cook the catfish lend this family favorite authentic flavor. Use the bacon in the coleslaw, or reserve for another use.


  • 3 slices bacon
  • 1/3 cup yellow cornmeal
  • 2 teaspoons salt-free Cajun seasoning
  • 1/2 teaspoon salt
  • 4 (6-ounce) catfish fillets

Nutrition Information

  • calories 277
  • caloriesfromfat 45 %
  • fat 13.7 g
  • satfat 3.4 g
  • monofat 6.9 g
  • polyfat 2.3 g
  • protein 27.5 g
  • carbohydrate 8.9 g
  • fiber 0.9 g
  • cholesterol 93 mg
  • iron 1.6 mg
  • sodium 412 mg
  • calcium 13 mg

How to Make It

  1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; reserve 2 teaspoons drippings in pan. Crumble bacon; reserve for another use.

  2. Combine cornmeal, seasoning, and salt in a shallow dish. Dredge fillets in cornmeal mixture, shaking off excess.

  3. Heat reserved drippings in pan over medium-high heat. Add fillets; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.