FRIED CORNMEAL-CRUSTED CATFISH
For extra crispy use stone-ground yellow cornmeal. Adjust all spices to taste. I made this using large basa fillets, it was excellent!
Provided by Kittencalrecipezazz
Categories Catfish
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a shallow dish combine the first 6 ingredients.
- Dredge the fillets into the mixture and coat evenly.
- In a large cast-iron skillet or a Dutch oven pour about 2-inches of oil; heat to 350 degrees.
- Fry the fillets in batches for about 5-6 minutes turning once until golden.
- Drain on paper towels.
Nutrition Facts : Calories 417.4, Fat 16.6, SaturatedFat 3.6, Cholesterol 145.8, Sodium 267.4, Carbohydrate 21.6, Fiber 1.9, Sugar 0.2, Protein 42.9
CORNMEAL-CRUSTED CATFISH
Classic seafood dinner ready in 25 minutes. Enjoy this crispy catfish coated with cornmeal - a delightful meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 450°. Spray broiler-pan rack with cooking spray. Mix cornmeal, bread crumbs, chili powder, paprika, garlic salt and pepper.
- Remove and discard skin from fish. Cut fish into 4 serving pieces. Lightly brush dressing on all sides of fish. Coat fish with cornmeal mixture. Place fish on rack in broiler pan. Bake uncovered about 15 minutes or until fish flakes easily with fork. Sprinkle with parsley.
Nutrition Facts : Calories 170, Carbohydrate 16 g, Cholesterol 60 mg, Fiber 1 g, Protein 23 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 300 mg
CORNMEAL-CRUSTED CATFISH
To help breading adhere to the fish, pat fillets dry and coat lightly with flour before dipping in egg and dredging in cornmeal coating. Let stand for 5-10 minutes before frying.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine the egg and lemon juice. In another shallow bowl, combine the flour, cornmeal, Cajun seasoning, garlic powder and salt. Dip catfish into egg mixture, then coat with cornmeal mixture., In a large skillet, heat oil over medium heat. Fry fillets, two at a time, for 5-6 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts : Calories 430 calories, Fat 25g fat (5g saturated fat), Cholesterol 133mg cholesterol, Sodium 568mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g protein.
SPICY CORNMEAL-CRUSTED CATFISH
Serve with a spoonful of tartar sauce and a lemon wedge on the side of each plate.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Number Of Ingredients 7
Steps:
- On a baking sheet, mix together cornmeal, paprika, cumin, cayenne, 1 teaspoon salt, and 1/8 teaspoon pepper. Dredge fish in cornmeal mixture, turning to coat both sides.
- In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Place 2 catfish fillets in the skillet, skin side up. Cook until crust is browned and fish is firm, 6 to 8 minutes on each side. If crust is starting to turn too brown, reduce heat. Transfer fish to a plate; keep warm. Wipe out skillet with a paper towel. Repeat with remaining oil and fish.
Nutrition Facts : Calories 349 g, Fat 18 g, Protein 35 g
CORNMEAL CRUSTED CATFISH AND GREEN RICE PILAF
Make and share this Cornmeal Crusted Catfish and Green Rice Pilaf recipe from Food.com.
Provided by dicentra
Categories Catfish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400.
- Bring a medium sauce pot filled three-quarters full with water to a boil.
- Heat a second medium saucepan or pot over moderate heat. Add 1 tablespoon EVOO, butter, shallots, thyme, salt, and pepper.
- Saute the shallots for 2 minutes, then add the rice and lightly brown, 3-5 minutes. Add the wine and allow it to evaporate entirely, 1-2 minutes. Add the chicken stock and bring to a boil.
- Cover the rice and reduce the heat. Cook 18-20 minutes, until tender.
- Salt the boiling water in the other pot and add the parsley, spinach, and basil. Stir to submerge the greens for 30 seconds, then carefully take the pot to the sink. Use a slotted spoon or spider to remove the greens to a colander.
- Discard the water. Rinse the greens under slow-running cold water to stop the cooking process. Give the greens a gently squeeze to get rid of the excess water.
- Transfer the cooled, drained greens to a blender or food processor. Add about 2 tablespoons of EVOO and the lemon juice. Puree until completely smooth. Reserve the puree for finishing the cooked rice.
- Preheat a large oven-safe nonstick skillet over medium-high heat. Add the remaining 2 tablespoons of EVOO.
- Season the catfish with salt and pepper and coat evenly and completely in the cornmeal.
- Add the coated fish to the hot skillet and sear for 2 minutes on each side, then transfer the skillet with the fish to the oven and continue to cook 8-10 minutes, until the fish is firm to the touch and opaque.
- Once the rice is cooked, add the reserved greens puree and stir with a fork to combine and fluff the rice.
- Pile the rice onto dinner plates and serve the catfish on top. Pass the lemon wedges at the table.
Nutrition Facts : Calories 921.2, Fat 38.9, SaturatedFat 8.6, Cholesterol 106.2, Sodium 429.4, Carbohydrate 92.6, Fiber 6.1, Sugar 3.7, Protein 45.2
CORNMEAL-CRUSTED CATFISH
Steps:
- Stir together the milk and 1 heaping tablespoon of the House Seasoning. Pour the milk mixture into a shallow baking dish large enough to hold the filets. Spread the filets in an even layer in the dish, turning to coat each side. Let marinate for about 1 hour in a cool place or the refrigerator.
- Pour enough oil into a large Dutch oven to come 2 inches up the side. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 370 degrees F.
- Meanwhile, stir together the cornmeal, flour and remaining 1 heaping tablespoon House Seasoning in a paper bag. Working with a few filets at a time, remove them from the marinade, allowing any excess to drip off. Place them in the paper bag and gently turn the bag over several times until the filets are evenly coated with the cornmeal mixture. Remove the filets and place them on a baking sheet while you repeat the process with the remaining filets.
- Working in batches, fry the filets until golden brown and crisp on the outside and moist and flaky inside, adjusting the heat to maintain temperature, about 5 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Serve the filets with lemon wedges.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
CORNMEAL-CRUSTED CATFISH FILLETS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine cornmeal, flour and salt on large plate. Brush catfish fillets with Tabasco sauce. Press fish into cornmeal mixture to coat well on both sides. Heat 1 tablespoon each of olive oil and butter in 12-inch skillet over medium heat. Add fillets and cook 4 minutes. With spatula, carefully turn fish. Add remaining oil and butter. Cook 4 minutes longer or until fish flakes easily when tested with a fork. Garnish with lemon wedges.
CORN-CRUSTED CATFISH
Provided by Marian Burros
Categories dinner, easy, lunch, weekday, main course
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Wash, dry and cut catfish in half. Soak in buttermilk until ready to cook.
- Mix cornmeal, flour and cayenne. Drain catfish and dredge.
- Heat oil in heavy skillet. Saute catfish on both sides over medium heat in hot oil, about seven minutes total. Serve with crusty bread.
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