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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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Shapeweaver's Meat &Two Volume 2

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New Recipes For July 2007

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Classic Fried Catfish

Recipe #24450 | 21 min | 15 min prep | add private note

⁽³⁷⁾ RATE IT NOW Print Recipe

By: Bev
Apr 8, 2002

From Southern Living Magazine, 1982. Excellent!

SERVES 6 (change servings and units)

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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Featured Reviews for This Recipe

From: Cookin'withGas

On Oct 11, 2009

dont listen to the 2-star noob...they dont know what they're talking about! Your recipe is simple & delicious!

0 people found this review helpful

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From: Dan in Raleigh, NC

On Aug 15, 2009

Didh't turn out for me. The coating didn't stick to the fish and, what did stick, didn't have much flavor. Unfortunately was disappointed with results.

0 people found this review helpful

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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!

13 people found this review helpful

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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.

5 people found this review helpful

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Read all 37 reviews