To help breading adhere to the fish, pat the fillets dry and coat lightly with flour before dipping into egg and dredging into the cornmeal coating. Let stand for 5-10 minutes before frying. —Taste of Home Test Kitchen
Cornmeal-Crusted Catfish
Cornmeal-Fried Catfish Tips
Can you use frozen catfish fillets to make cornmeal-fried catfish?
Yes! Just thaw the fish overnight in the refrigerator before use. And be sure to avoid these common fish-cooking mistakes.What other spices can you put in cornmeal-fried catfish batter?
Paprika or smoked paprika would be a nice addition, or you can substitute seafood seasoning for the Cajun seasoning in this recipe. A lemon-pepper blend would give this dish a bright and spicy accent. Learn how to substitute spices with ease and use what you have on hand.What can you serve with cornmeal-fried catfish?
Picnic salads are my favorite go-to for this cornmeal-fried catfish, along with potato chips or French fries. And don’t forget the homemade tartar sauce!—Christine Rukavena, Taste of Home Senior Book Editor
Ingredients
- 1 large egg, lightly beaten
- 2 tablespoons lemon juice
- 1/2 cup all-purpose flour
- 1/4 cup yellow cornmeal
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 4 catfish fillets (6 ounces each)
- 3 tablespoons canola oil
Directions
- In a shallow bowl, combine egg and lemon juice. In another shallow bowl, combine 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, 2 at a time, just until fish begins to flake easily with a fork, 5-6 minutes on each side.
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