Sizzling Catfish

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



by 8  people


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Ingredients
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    8   ounces 
    fresh or frozen catfish fillets, 1/2 to 3/4 inch thick
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    1   
    egg white, lightly beaten
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    1   tablespoon 
    water
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    2   tablespoons 
    yellow cornmeal
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    2   tablespoons 
    finely chopped poblano pepper
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    1   tablespoon 
    fine dry bread crumbs
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    1   tablespoon 
    grated Parmesan cheese
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    1/8  teaspoon 
    salt
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    2   tablespoons 
    all-purpose flour
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    1   tablespoon 
    canola oil
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    Lime wedges (optional)

Directions
1.
Thaw fish, if frozen. Cut into 2 serving-size pieces, if necessary. Set aside.
2.
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.
3.
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.
4.
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, Monosaturated 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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