Cornmeal-Crusted Catfish

Cornmeal-Crusted Catfish Recipe
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.


4 servings (serving size: 1 fillet)

Recipe from

Cooking Light

Nutritional 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


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


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.

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

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.


Lorrie Hulston Corvin,

Cooking Light

June 2006
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