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 Oxmoor House

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Recipe Time

Cook Time:
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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. 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. 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.
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