Sizzling Catfish

Cornmeal, bread crumbs, Parmesan cheese and herbs make the crispy coating for the fried fish in this Southern dinner recipe.

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  • 8 ounces fresh or frozen catfish fillets, 1/2 to 3/4 inch thick
  • 1 egg white, lightly beaten
  • 1 tablespoon water
  • 2 tablespoons yellow cornmeal
  • 2 tablespoons finely chopped poblano pepper
  • 1 tablespoon fine dry bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1/8 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1 tablespoon canola oil
  • Lime wedges (optional)
Thaw fish, if frozen. Cut into 2 serving-size pieces, if necessary. Set aside.
In a shallow dish combine egg white and water. In another shallow dish combine the cornmeal, chopped poblano pepper, bread crumbs, Parmesan cheese, and salt. Place flour in a third shallow dish. Dip each piece of fish in flour, then in egg mixture, then coat evenly with cornmeal mixture.
In a large skillet heat the oil over medium heat. Add the fish and fry for 4 to 5 minutes on each side or until golden brown and fish flakes easily with a fork.
If desired, serve with lime wedges.

nutrition information

Per Serving: cal. (kcal) 310, Fat, total (g) 16, chol. (mg) 55, sat. fat (g) 3, carb. (g) 19, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 4, fiber (g) 1, sugar (g) 1, pro. (g) 22, vit. A (IU) 146, vit. C (mg) 5, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 36, Cobalamin (Vit. B12) (g) 3, sodium (mg) 296, Potassium (mg) 407, calcium (mg) 50, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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