Cornmeal Crusted Catfish Food

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CORNMEAL-CRUSTED CATFISH



Cornmeal-Crusted Catfish image

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

1 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

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



Fried Cornmeal-Crusted Catfish image

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

1 cup yellow cornmeal
1/3 cup flour
1 teaspoon cayenne pepper (or use red pepper)
1 teaspoon garlic powder
3 teaspoons seasoning salt
1/2 teaspoon black pepper
10 -12 catfish fillets
oil (for frying)

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

SOUTHERN-CORNMEAL CRUSTED CATFISH WITH CRUNCHY CORN RELISH



Southern-Cornmeal Crusted Catfish With Crunchy Corn Relish image

Make and share this Southern-Cornmeal Crusted Catfish With Crunchy Corn Relish recipe from Food.com.

Provided by LMillerRN

Categories     Catfish

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon butter
1/4 cup water
4 ears corn, kernels cut from the cob
1/4 cup minced red pepper
1/4 cup minced green onion
2 tablespoons half-and-half
salt and pepper
4 u.s. farm-raised catfish fillets
1/4 cup nonfat yogurt or 1/4 cup plain nonfat yogurt
1/2 teaspoon hot sauce
1/2 cup cornmeal
2 tablespoons butter
1 tablespoon olive oil
salt and pepper

Steps:

  • To make Crunchy Corn Relish: Melt butter in a large skillet. Add water and corn; cover and simmer for 4 minutes. Stir in red pepper and cook for 1 additional minute. Add green onion, half-and-half, and salt and pepper to taste.
  • To make Southern Cornmeal Crusted Catfish: Stir together buttermilk or yogurt and hot sauce; brush on catfish and allow to marinate for 10 minutes. Coat catfish lightly with cornmeal and sprinkle with salt and pepper to taste.
  • Melt butter and olive oil in a nonstick skillet over medium high heat. When skillet is hot, sauté catfish about 3 minutes on each side, turning only once, until golden and crisp. Serve with relish. Makes 4 servings.

Nutrition Facts : Calories 484.7, Fat 24.8, SaturatedFat 8.9, Cholesterol 113.7, Sodium 274.9, Carbohydrate 38.6, Fiber 4.3, Sugar 6.8, Protein 30.5

SPICY CORNMEAL-CRUSTED CATFISH



Spicy Cornmeal-Crusted Catfish image

Serve this fish with tartar sauce as a main dish or also delicious served as a sandwich. Easy preparation. Prep time includes refrigeration time. From Eating Well Magazine.

Provided by Bev I Am

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

1 lb catfish fillet, cut into 4 portions
1 cup milk
1/4 cup tangy tartar sauce (recipe follows)
1/2 cup yellow cornmeal
1/2 cup chopped fresh parsley
1 garlic clove, minced
1/2-1 teaspoon cayenne pepper
1/4 teaspoon salt
cooking spray
1 lemon, cut into wedges
1/4 cup mayonnaise
1/4 cup plain yogurt
1 tablespoon lemon juice
1 teaspoon capers, finely chopped
1 teaspoon sweet pickle relish
1/2 teaspoon lemon, zest of, freshly grated
1/2 teaspoon Dijon mustard
1 garlic clove, minced

Steps:

  • Place fillets in a single layer in a shallow glass dish, Pour milk over the fish; cover and refrigerate for at least 30 minutes or for up to 2 hours.
  • Meanwhile, prepare Tangy Tartar Sauce: Whisk mayonnaise, yogurt and lemon juice in a small bowl until smooth.
  • Stir in remaining ingredients.
  • Keep refrigerated.
  • Makes 1/2 cup.
  • Preheat oven to 500°F.
  • Combine cornmeal, parsley, garlic and cayenne to taste in a shallow dish.
  • Remove the fish from the milk, sprinkle both side with salt and dredge in the cornmeal mixture.
  • Coat a baking sheet with cooking spray.
  • Place the fish on baking sheet and lightly coat the fish with cooking spray.
  • Bake until the fish is firm to the touch and opaque in the center, 10-15 minutes.
  • Serve immediately with tartar sauce and lemon wedges.
  • Makes 4 servings.

CORNMEAL-CRUSTED CATFISH



Cornmeal-Crusted Catfish image

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

1/4 cup yellow cornmeal
1/4 cup dry bread crumbs
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 pound catfish fillets, about 3/4 inch thick
1/4 cup fat-free ranch dressing
Chopped fresh parsley, if desired

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 WITH GRILLED TOMATO AND SWEET ONION SALAD



Cornmeal Crusted Catfish with Grilled Tomato and Sweet Onion Salad image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 10

2 beefsteak tomatoes, sliced into 1/2 inch slices
2 Vidalia onions, sliced into 1/2 inch slices
Salt
Black Pepper
Canola oil
2 tablespoons balsamic vinegar
2 tablespoons fresh thyme, chopped
1 cup cornmeal
1 teaspoon cayenne Pepper
4 catfish fillets

Steps:

  • Season the tomatoes and onions with salt and pepper on both sides. Brush the tomatoes and onions with canola oil on both sides. Place tomatoes and onions on a hot grill and grill for 3 minutes per side. Remove from the grill and coarsely chop. Place in a bowl and add balsamic vinegar and thyme. Check for seasoning. Set aside.
  • In a shallow dish, combine cornmeal, salt, pepper and cayenne pepper. Lightly dredge the catfish fillets in the cornmeal, pressing lightly to make the cornmeal stick well. Place a saute pan on the grill and heat. When the pan is hot, add 3 tablespoons of canola oil and heat. Place the catfish in the pan, and pan fry for 3 to 4 minutes per side or until the cornmeal is golden brown. Serve the catfish with the grilled tomato and onion salad.

CORNMEAL CRUSTED OVEN FRIED CATFISH (WW CORE)



Cornmeal Crusted Oven Fried Catfish (Ww Core) image

This was distributed at my WW meeting this evening and I came to the site fully expecting that it had been posted and I could save it to one of my cookbooks. Lo and behold, I am the first and while I have not tried this I don't want to lose is as I am apt to do with the card.

Provided by justcallmetoni

Categories     Catfish

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup yellow cornmeal
1 teaspoon smoked paprika
1 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
1/2 cup nonfat milk
2 -3 drops hot sauce
4 (8 ounce) catfish fillets
1 lb asparagus, steamed
1 lemon, cut into quarters

Steps:

  • Pre-heat oven to 425 degrees. Coat a baking sheet with cooking spray.
  • In a shallow bowl combine the cornmeal with all the powdered spices listed. In a second bowl add the milk and hot sauce (if desired).
  • Dredge the cleaned catfish fillets in the milk, then dip into the cornmeal coating on both sides. You may need to press down a bit to make sure the cornmeal adheres to the fish.
  • Place the coated fillets on the baking sheet and give the tops a light shot of cooking spray for crispness.
  • Bake for 15 minutes, until cooked through. Remove from oven and let cool for a minute before serving.
  • Plate with 1/4 asparagus and a lemon wedge.

Nutrition Facts : Calories 407.9, Fat 18.3, SaturatedFat 4.2, Cholesterol 107.2, Sodium 454.9, Carbohydrate 21.9, Fiber 5, Sugar 3.4, Protein 40.8

SPICY CORNMEAL-CRUSTED CATFISH



Spicy Cornmeal-Crusted Catfish image

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

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

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 TROUT/CATFISH



Cornmeal-Crusted Trout/Catfish image

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

4 -5 medium trout fillets (Catfish works well with this recipe also)
1/3 cup all-purpose flour
1 egg
1 tablespoon water
1 cup yellow cornmeal
1/4 cup nuts, finely chopped (any kind will do, but I prefer either almonds or pecans)
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon ground cumin
vegetable oil (about 1 inch in a frying pan)

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

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