Rating: 3.5 stars
11 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1

The bacon drippings used to cook the catfish lend this family favorite authentic flavor. Use the bacon in the coleslaw, or reserve for another use.

Lorrie Hulston Corvin
Recipe by Cooking Light June 2006

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Read the full recipe after the video.

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; reserve 2 teaspoons drippings in pan. Crumble bacon; reserve for another use.

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  • Combine cornmeal, seasoning, and salt in a shallow dish. Dredge fillets in cornmeal mixture, shaking off excess.

  • Heat reserved drippings in pan over medium-high heat. Add fillets; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Nutrition Facts

277 calories; calories from fat 45%; fat 13.7g; saturated fat 3.4g; mono fat 6.9g; poly fat 2.3g; protein 27.5g; carbohydrates 8.9g; fiber 0.9g; cholesterol 93mg; iron 1.6mg; sodium 412mg; calcium 13mg.
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