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Cornmeal-Crusted Catfish

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.

Cooking Light JUNE 2006

  • Yield: 4 servings (serving size: 1 fillet)

Ingredients

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 277
  • Calories from fat: 45%
  • Fat: 13.7g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 6.9g
  • Polyunsaturated fat: 2.3g
  • Protein: 27.5g
  • Carbohydrate: 8.9g
  • Fiber: 0.9g
  • Cholesterol: 93mg
  • Iron: 1.6mg
  • Sodium: 412mg
  • Calcium: 13mg
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Cornmeal-Crusted Catfish recipe

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