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Cornmeal-Coated Catfish

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&# 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.
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
  • 1/3 cups Yellow cornmeal
  • 1/4 cups Parmesan cheese,grated
  • 1 tablespoons All-purpose flour
  • 1 teaspoons Dried leaf basil,crumbled
  • 1 teaspoons Salt
  • 1/8 teaspoons Ground red hot pepper
  • 1 Egg
  • 1 tablespoons Vegetable oil
Directions
  1. 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. 2
    In a separate small bowl, beat the egg lightly with a fork until uniform.
  3. 3
    Pat the catfish fillets dry with paper towels to ensure the coating adheres properly.
  4. 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. 5
    Heat the vegetable oil in a large nonstick skillet over medium heat until shimmering but not smoking.
  6. 6
    Carefully place the coated catfish fillets into the skillet, working in batches if necessary to avoid overcrowding.
  7. 7
    Cook for approximately 4 minutes on the first side, or until the bottom is golden brown and crispy.
  8. 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. 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
Read it online: https://www.chefs-mate.com/recipe/cornmeal-coated-catfish/