1 of 6 photos
| 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
- Main Ingredient > Seafood > Fish > Freshwater > Catfish
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- Occasion > Holiday/Event > Non-Religious > Kwanzaa
Featured Reviews for This Recipe
From: Chef Charlee
On Apr 10, 2009
Boy did these hit the spot! The one that made me rub my tummy, smile and go for more 
We loved these and my DS has asked me to make them again soon, so this is headed to our favorites to be made again and again!
From: southerncook #2
On Apr 4, 2009
I use pond-raised catfish. Don't use red pepper, but what we love in cooking in butter-flavored Crisco. Original one is in Southern Living.
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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