Cornmeal-Coated Catfish

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Servings: 4 Difficulty: Intermediate
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Crispy, golden-fried catfish fillets with a savory Italian-inspired cornmeal crust
Cornmeal-Coated Catfish recipe image

This recipe transforms mild, flaky catfish into a crispy delight using a seasoned cornmeal crust. The coating features grated Parmesan cheese for umami depth, dried basil for herbal notes, and a hint of red pepper for warmth. The fish is dipped in egg for adhesion, ensuring the crunchy exterior stays intact while the interior remains tender and moist. It’s a quick, satisfying weeknight dinner that pairs beautifully with coleslaw or roasted vegetables. The combination of textures and flavors offers a comforting, home-style meal that comes together in under 30 minutes, making it perfect for busy evenings when you crave something special without the fuss.

Cornmeal-Coated Catfish recipe image
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Cornmeal-Coated Catfish

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 308.9

Description

This recipe transforms mild, flaky catfish into a crispy delight using a seasoned cornmeal crust. The coating features grated Parmesan cheese for umami depth, dried basil for herbal notes, and a hint of red pepper for warmth. The fish is dipped in egg for adhesion, ensuring the crunchy exterior stays intact while the interior remains tender and moist. It&# 226;ÂÂs a quick, satisfying weeknight dinner that pairs beautifully with coleslaw or roasted vegetables. The combination of textures and flavors offers a comforting, home-style meal that comes together in under 30 minutes, making it perfect for busy evenings when you crave something special without the fuss.

Ingredients

Directions

  1. In a shallow dish, whisk together the cornmeal, grated Parmesan cheese, all-purpose flour, crumbled dried basil, salt, and ground red hot pepper until evenly combined.
  2. In a separate small bowl, beat the egg lightly with a fork until uniform.
  3. Pat the catfish fillets dry with paper towels to ensure the coating adheres properly.
  4. Dip each catfish fillet into the beaten egg, allowing any excess to drip off, then dredge thoroughly in the cornmeal mixture, pressing gently to coat both sides.
  5. Heat the vegetable oil in a large nonstick skillet over medium heat until shimmering but not smoking.
  6. Carefully place the coated catfish fillets into the skillet, working in batches if necessary to avoid overcrowding.
  7. Cook for approximately 4 minutes on the first side, or until the bottom is golden brown and crispy.
  8. Flip the fillets gently and cook for another 4 minutes on the second side, or until the fish is opaque and flakes easily with a fork.
  9. Transfer the cooked catfish to a plate lined with paper towels to drain any excess oil before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 308.9kcal
% Daily Value *
Total Fat 13.7g22%
Saturated Fat 4.8g24%
Cholesterol 142.8mg48%
Sodium 5197.3mg217%
Total Carbohydrate 18.7g7%
Dietary Fiber 1.6g7%
Sugars 0.8g
Protein 25.9g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: catfish, cornmeal, fried, crispy, italian, parmesan, fish, dinner, quick, easy, seafood, coating, basil, skillet, pan-fried, comfort food, weeknight, crunchy, fillet, spicy
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