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Pan-Fried Catfish

Pan-Fried Catfish

Oxmoor House MARCH 2006

  • Yield: 4 servings (serving size: 1 fillet)

Ingredients

  • 1/2 cup yellow cornmeal
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground celery seeds
  • 1/4 teaspoon dry mustard
  • 4 (6-ounce) farm-raised catfish fillets
  • 1/4 cup fat-free milk
  • 1 tablespoon vegetable oil

Preparation

Combine first 7 ingredients. Dip fish in milk; dredge in cornmeal mixture.

Heat oil in a nonstick skillet over medium-high heat. Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork.

Serve immediately.

Tip: Serve with Baked Hush Puppies and Colorful Coleslaw.

Nutritional Information

Amount per serving
  • Calories: 332
  • Calories from fat: 0.0%
  • Fat: 16.9g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 28.6g
  • Carbohydrate: 14.8g
  • Fiber: 1.6g
  • Cholesterol: 80mg
  • Iron: 0.0mg
  • Sodium: 243mg
  • Calcium: 0.0mg
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Pan-Fried Catfish recipe

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