Cornmeal Crusted Trout Catfish
Crispy, golden, and packed with Southern flavor, this Cornmeal Crusted Trout Catfish recipe is a delightful way to elevate your next seafood meal. Tender catfish fillets are coated in a perfectly seasoned blend of cornmeal, flour, paprika, garlic powder, and a subtle kick of cayenne pepper, ensuring a crunchy texture with every bite. The fillets are then pan-fried to golden perfection in hot oil, delivering a satisfying crisp exterior while keeping the fish moist and flaky inside. With just 15 minutes of prep time, this quick and easy recipe is perfect for weeknight dinners or casual entertaining. Serve these irresistible fillets fresh from the skillet with a squeeze of tangy lemon and sides like coleslaw or cornbread for the ultimate comfort food experience. Whether you're a catfish enthusiast or new to cooking, this recipe will become a favorite in no time!
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Recipe Information
Ingredients
- 4 pieces Catfish fillets
- 1 cup Cornmeal
- 0.5 cup All-purpose flour
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 0.25 cup Milk
- 0.5 cup Vegetable oil
- 1 whole (for serving) Lemon wedges
Instructions
Rinse the catfish fillets under cold water and pat them dry with paper towels. Set them aside.
In a shallow bowl, combine the cornmeal, all-purpose flour, paprika, cayenne pepper, garlic powder, salt, and black pepper. Mix well to ensure the seasoning is evenly distributed.
In a separate bowl, whisk together the eggs and milk to create an egg wash.
Set up a breading station: one plate with the cornmeal mixture, one bowl with the egg wash, and one clean plate for the coated fillets.
Take each catfish fillet and dip it into the egg wash, ensuring it is fully coated. Allow any excess to drip off.
Next, dredge the fillet in the cornmeal mixture, pressing gently to ensure an even coating. Place the coated fillet on the clean plate and repeat with the remaining fillets.
Heat the vegetable oil in a large skillet over medium-high heat until it reaches about 350°F (175°C) or until a small piece of cornmeal sizzles when dropped in.
Carefully add the coated fillets to the skillet, cooking in batches if necessary to avoid overcrowding. Fry each side for 3-4 minutes or until golden brown and crispy.
Transfer the cooked fillets to a plate lined with paper towels to drain any excess oil.
Serve immediately with lemon wedges on the side for squeezing over the fish. Optionally, pair with coleslaw, cornbread, or a simple green salad for a complete meal.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 16.7 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 582 mg | 25% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 1.5 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 539 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
