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Cornmeal- and Pecan-Crusted Catfish

Prep time 6 mins
Cook time 8 mins
Yield 4 servings (serving size: 1 fillet)
Double-dredging the fish creates a nice thick crust that may remind you of batter-fried catfish.

Ingredients

  • 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
  • Cooking spray
  • lemon wedges

Nutrition Information

  • calories 309
  • fat 11.6 g
  • satfat 2.1 g
  • protein 32.1 g
  • carbohydrate 17.8 g
  • cholesterol 152 mg
  • iron 1.9 mg
  • sodium 377 mg
  • caloriesfromfat 34 %
  • fiber 2.0 g
  • calcium 38 mg

How to Make It

  1. Combine first 7 ingredients; divide evenly into 2 shallow dishes.

  2. 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.

  3. 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