Fresh Catfish With A Cornmeal Crust Food

FRIED CORNMEAL-CRUSTED CATFISH

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.

FRESH CATFISH WITH A CORNMEAL CRUST

Steps:

• 1. In a shallow bowl, combine the egg and lemon juice. In another shallow bowl, combine the flour, cornmeal, pepper, garlic powder and salt. Dip catfish into egg mixture, then coat with cornmeal mixture.
• 2. 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. Serve with tartar sauce and lemon wedges.

CORNMEAL-CRUSTED CATFISH

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.

SPICY CORNMEAL-CRUSTED CATFISH

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.

CORNMEAL-CRUSTED CATFISH FILLETS

Steps:

• Combine cornmeal, flour and salt on large plate. Brush catfish fillets with Tabasco sauce. Press fish into cornmeal mixture to coat well on both sides. Heat 1 tablespoon each of olive oil and butter in 12-inch skillet over medium heat. Add fillets and cook 4 minutes. With spatula, carefully turn fish. Add remaining oil and butter. Cook 4 minutes longer or until fish flakes easily when tested with a fork. Garnish with lemon wedges.

CORNMEAL-CRUSTED TROUT/CATFISH

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!

SPICY CORNMEAL-CRUSTED CATFISH

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.

BAKED CATFISH WITH CORMEAL CRUST

Steps:

• Season cornmeal with salt and cayenne.
• Rinse fish, pat dry.
• Dredge in flour, then egg, then cornmeal.
• Bake at 450 on lowest shelf of oven for 10 minutes, turning after 5 minutes.
• Serve with lemon.