Crispy Pan-Fried Catfish
A fish's texture determines how it should be prepared. Dense, sturdy fish, such as amberjack, can be cooked almost any way, while softer-textured fish, such as catfish and red snapper, should be baked or sautéed--they tend to fall apart when grilled or steamed.
Yield: 4 servings
Recipe from
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Recipe Time
Cook Time:
Prep Time:
Nutritional Information
Amount per serving
- Calories: 202
- Calories from fat: 27%
- Fat: 6g
- Saturated fat: 1.6g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 23.9g
- Carbohydrate: 11.5g
- Fiber: 0.0g
- Cholesterol: 68mg
- Iron: 0.0mg
- Sodium: 132mg
- Calcium: 0.0mg
Ingredients
- 1 large 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
- Cooking spray
- Lemon wedges (optional)
Preparation
- 1. Combine egg white and water; stir well, and set aside. Combine cornmeal and next 3 ingredients. Dredge fillets in flour; dip in egg white mixture, and dredge in cornmeal mixture.
- 2. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add fillets, and cook 3 minutes on each side or until fish flakes easily when tested with a fork. Transfer to a serving platter; garnish with lemon wedges, if desired.
Crispy Pan-Fried Catfish Recipe at a Glance
- COURSE: Main Dishes
- MAIN INGREDIENT: Fish
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Sodium, Low Saturated Fat
- COOKING METHOD: Fry
- PUBLICATION: Oxmoor House
More Recipes for Main Dishes
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Classic Fried Catfish
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Crispy Oven-Fried Catfish
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