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Cornmeal And Pecan Crust Catfish

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  Yellow cornmeal 6 Tablespoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Finely chopped pecans 3 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Garlic powder 1 Teaspoon
  Paprika 1 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Egg 1 Large, lightly beaten
  Water 1 Tablespoon
  Catfish fillets 24 Ounce (4 Pieces, 6 Ounce Each, Farm Raised)
  Vegetable oil 1 Teaspoon
  Cooking spray 1
  Lemon wedges 4

1. Combine first 7 ingredients; divide evenly into 2 shallow dishes.
2. Place egg in another shallow dish; whisk in water. Dredge each fillet in cornmeal mixture; dip in egg mixture and dredge in second cornmeal mixture.
3. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add fillets; cook 4 minutes on each side or until golden and fish flakes easily when tested with a fork.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1584 Calories from Fat 715

% Daily Value*

Total Fat 78 g120.3%

Saturated Fat 14.4 g72.1%

Trans Fat 0 g

Cholesterol 481.5 mg160.5%

Sodium 3834.9 mg159.8%

Total Carbohydrates 109 g36.5%

Dietary Fiber 15.2 g60.8%

Sugars 4.1 g

Protein 112 g223.3%

Vitamin A 77.7% Vitamin C 45%

Calcium 9.8% Iron 45.5%

*Based on a 2000 Calorie diet

Cornmeal And Pecan Crust Catfish Recipe