Double-dredging the fish creates a nice thick crust that may remind you of batter-fried catfish.
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
How to Make It
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.
Oxmoor House Healthy Eating Collection
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