Rating: 3.74 stars
19 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1

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

Everyday Food, May/June 2003

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Recipe Summary test

prep:
40 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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Reviews (3)

19 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
01/03/2012
I've been looking for a Catfish recipe.. this one sounds amazing! Will be sure to try it out next week and come back with the results!
Rating: Unrated
07/26/2011
This dish was awesome. Latha North Bay
Rating: Unrated
10/11/2009
this recipe was pretty bland. I was very disappointed.
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