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Spicy Cornmeal-Crusted Catfish


Serve with a spoonful of tartar sauce and a lemon wedge on the side of each plate.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May/June 2003


  • 1/4 cup yellow cornmeal
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • Pinch of cayenne pepper
  • Salt and fresh ground pepper
  • 4 catfish fillets (8 ounces each), rinsed and patted dry
  • 2 teaspoons canola oil


  1. 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.

  2. 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.

Cook's Notes

Incorporating spices into a cornmeal crust is an easy way to add more flavor to fish; the coating would also be good on chicken cutlets.

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