Crispy Pan-Fried Catfish

recipe

Yield:

4 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 202
Caloriesfromfat 27 %
Fat 6 g
Satfat 1.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 23.9 g
Carbohydrate 11.5 g
Fiber 0.0 g
Cholesterol 68 mg
Iron 0.0 mg
Sodium 132 mg
Calcium 0.0 mg

Ingredients

1 egg white, lightly beaten
1 tablespoon water
1/4 cup yellow cornmeal
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh thyme
1/4 teaspoon pepper
4 (4-ounce) farm-raised catfish fillets
3 tablespoons all-purpose flour
Vegetable cooking spray
Chopped fresh thyme (optional)
Lemon wedges (optional)

Preparation

Combine egg white and water; stir well, and set aside. Combine cornmeal and next 3 ingredients; set aside. Dredge fillets in flour; dip in egg white mixture, and dredge in cornmeal mixture.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add fillets; cook 3 minutes on each side or until fish flakes easily when tested with a fork. If desired, sprinkle with chopped fresh thyme and lemon wedges.