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.
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 TROUT/CATFISH
I love fish this way. Next to good ole' deep fried batter dipped, it is my fave way to eat fish. This is very simple to make and tastes delicious. Also, it is very versatile, you can serve with almost anything: salad, rice, potatoes, beans, whatever suits you!
Provided by SlipC
Categories Lunch/Snacks
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Beat egg with water in a shallow bowl.
- Roll trout in the flour.
- In a small paper or large ziplock bag, combine cornmeal, chopped nuts, salt, pepper, paprika, and ground cumin.
- One piece at a time, dip fish in egg and then place in bag and toss to coat.
- Heat veggie oil in frying pan over medium heat.
- Fry fish in oil, turning once, till both sides are brown (approx 10 minutes total).
- You can tell when the fish is done, because you can flake it with a fork.
- My hubby likes to sprinkle a little lemon or lime juice on his fish, but I like it just the way it is!
Nutrition Facts : Calories 218.3, Fat 6.8, SaturatedFat 1.2, Cholesterol 46.5, Sodium 667.6, Carbohydrate 33.9, Fiber 3.4, Sugar 0.7, Protein 6.7
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 TROUT
Steps:
- To make the crawfish sauce, put the lobster stock and tomato paste in a small saucepan and boil over high heat until reduced by half, about 6 minutes.
- Pour the cream into a medium saucepan and boil over medium heat until reduced by half, about 5 minutes.
- Meanwhile, to make the trout, spread out the flour on a large plate and season with salt and pepper. Place the eggs in a large shallow bowl. Add a few tablespoons of water, season with salt and pepper, and whisk until combined. Place the cornmeal on a large plate and season with salt and pepper.
- Add the reduced cream to the lobster stock and stir to combine. Add the crawfish tails and watercress leaves, season with salt and pepper, and cook for 1 to 2 minutes, just to heat through. Keep warm.
- Season both sides of each fillet with salt and pepper. Dredge one side of each fillet in the flour and tap off any excess, then dip that side in the egg mixture and let any extra drip off. Finally dredge the same side in the cornmeal and tap off any excess.
- Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick sauté pan over high heat until the oil begins to shimmer. Place 2 of the fillets in the pan, cornmeal side down, and cook until golden brown, 2 to 3 minutes. Turn over and continue cooking until just cooked through, 2 to 3 minutes. Repeat with the remaining 2 fillets, butter, and oil.
- Ladle some of the sauce onto large plates or shallow bowls and top with the trout. Garnish with watercress leaves.
CORNMEAL-CRUSTED FISH FILLETS
Steps:
- Combine first 4 ingredients in a shallow bowl. Put egg whites in another shallow bowl. Dip each fish fillet in cornmeal mixture, then in egg whites, then again in cornmeal mixture. Place fillets on a plate; cover with plastic wrap and refrigerate 10 minutes. Heat oil in a large nonstick skillet. Add fillets and cook over medium-high heat, 2 to 3 minutes per side. Season to taste with salt and pepper. Serve with lemon wedges.
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 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.
BUTTERMILK-AND-CORNMEAL PAN-FRIED CATFISH
Provided by Jonathan Reynolds
Categories dinner, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place buttermilk in a shallow bowl. In another shallow bowl combine cornmeal, salt, pepper and Cajun seasoning.
- Heat about 1/8 inch of oil in large skillet over medium heat until a pinch of cornmeal mixture sizzles quickly.
- Dip catfish fillets into buttermilk to coat on both sides. Drain excess and dredge fillets in cornmeal mixture, coating both sides. Shake off excess.
- Fry fillets in oil, 3 to 4 minutes on each side, until nicely browned and crisp.
Nutrition Facts : @context http, Calories 835, UnsaturatedFat 31 grams, Carbohydrate 68 grams, Fat 43 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 636 milligrams, Sugar 4 grams, TransFat 0 grams
CORNMEAL-CRUSTED FISH STICKS
Cornmeal gives the coating great texture and crunch. Any firm white-fleshed fish can be substituted for the tilapia; we like cod, catfish, or haddock.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees. Line a large rimmed baking sheet with foil; fit another with a wire rack. In a large bowl, whisk together egg whites, 2 teaspoons salt, and 1/4 teaspoon pepper; add fish, and toss to coat. In another large bowl, combine cornmeal and flour; season with salt and pepper.
- Working in batches, lift fish from egg-white mixture (letting excess drip off), and dredge in cornmeal mixture, patting to adhere; transfer to foil-lined sheet.
- In a large skillet, heat oil over medium-high. Working in batches, cook fish until golden brown and opaque throughout, 4 to 6 minutes, turning once (if fish is browning too quickly, reduce heat). Transfer to wire rack, and keep warm in oven while remaining fish cooks. Serve with ketchup.
Nutrition Facts : Calories 409 g, Fat 21 g, Fiber 1 g, Protein 29 g
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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