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.

Good, solid recipe


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,

June 2006
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