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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (136g) Recipe makes 6 servings |
||
| Calories 228 | ||
| Calories from Fat 83 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.3g | 14% | |
| Saturated Fat 2.1g | 10% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 53mg | 17% | |
| Sodium 937mg | 39% | |
| Potassium 395mg | 11% | |
| Total Carbohydrate 15.9g | 5% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 0.2g | ||
| Protein 19.5g | 38% | |
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Classic Fried Catfish
By: Bev
Apr 8, 2002
From Southern Living Magazine, 1982. Excellent!
SERVES 6
Ingredients
- 3/4 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon ground red pepper
- 1/4 teaspoon garlic powder, to taste
- 6 (4 ounce) farm-raised catfish fillets
- 1/4 teaspoon salt
- vegetable oil
Directions
1
COMBINE first 5 ingredients in a large shallow dish.2
Sprinkle fish with 1/4 teaspoon salt; dredge in cornmeal mixture, coating evenly.3
POUR oil to a depth of 1 1/2 inches into a deep cast-iron skillet; heat to 350 degrees;.4
Fry fish, in batches, 5 to 6 minutes or until golden; drain on paper towels.
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- Course > Main Dish
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- Occasion > Holiday/Event > Non-Religious > Kwanzaa
Featured Reviews for This Recipe
From: WiggiesStickeyRibs
On May 8, 2008
Catfish always hits the spot at my house and these turned out great! I added a little lemon over the top of mine, but otherwise made like the recipe states. Very easy to put together and dinner was on the table in no time. Had with sweet cornbread and coleslaw for a delicious meal.
From: Susie in Texas
On Jul 26, 2002
I have used this recipe for years! My only modification is that I use 1/2 teaspoon ground black pepper and 1/2 teaspoon ground red pepper instead of the 1 teaspoon red pepper. Also, because where we live in SE Texas, we are usually cooking fresh catfish, I soak the fish in buttermilk about 30 minutes before frying. This method may be used for catfish filets or frying whole, pansized catfish. Yummy!
From: Gingerbear
On May 6, 2002
This is a great recipe. This one is a keeper. It was absolutly delicious. I added the salt to taste to the coating. We will be making this one for good. Thank you for posting it.
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