Cornmeal Crusted Catfish
Whether at school or at home, for lunch or dinner, try this delicious recipe from the Go!Healthy Parents Program
Click here to download a PDF of the Cornmeal Crusted Catfish Recipe.
Serves 6 for dinner or 15 for snack
½ cup yellow cornmeal
1 tablespoon paprika
2 teaspoons ground cumin
Pinch cayenne pepper
2 teaspoons salt
½ teaspoon freshly ground pepper
6 catfish fillets (5 ½ ounces each or about 2 pounds total), rinsed and dried
3 tablespoons extra virgin olive oil
2 lemons, cut into wedges
½ bunch Italian parsley, finely chopped
- On a plate or a baking sheet, mix together cornmeal, paprika, cumin, cayenne, salt, and pepper.
- Dredge fish in cornmeal mixture, turning to coat both sides, and patting the fillets to help coating stick.
- Cook fish in batches. In a large non-stick pan, heat 1 tablespoon of oil over medium heat. Place 2 catfish fillets in pan, skin side up. Cook until crust is browned, about 6-8 minutes. Flip fillets over and repeat with other side. If crust turns too brown, reduce heat. Transfer fish to a plate; keep warm. Wipe out pan with a paper towel. Repeat with remaining olive oil and fish fillets.
- Garnish with parsley, and serve with lemon wedge and hot sauce.