Easy Pan-Fried Catfish2015-03-22
- Yield : 4
- Servings : 4
- Prep Time : 5m
- Cook Time : 6m
- Ready In : 11m
This information is per serving.
Calories from Fat185
Serving Size1 fillet
Fried catfish is a southeastern favorite. Tradition recipes dip the fish fillets in milk or buttermilk, dredge in self-rising cornmeal, and fry the fillets in several inches of oil.
This simple variation, based on my pan-fried fish recipe, takes only minutes to prepare and uses only enough oil to brown the fish.
Catfish is high in potassium. A 4 ounce (113 g) portion has about 400 mg. Any fish fillet can be used for this recipe, so don’t limit yourself to catfish.
It’s also great for a quick fish sandwich.
One serving provides 29 grams of protein.
For a gluten free recipe replace flour with cornmeal.
Serve with Spicy Southwestern Coleslaw.
- 4 6-oz. (170 g) catfish or other fish fillets
- 2 tablespoons (30 ml) all purpose flour
- 4 tablespoons (60 ml) white or yellow cornmeal
- 1 teaspoon (5 ml) kosher salt
- 1/2 teaspoon (2.5 ml) ground black pepper
- Cayenne pepper to taste
- 1 teaspoon (5 ml) dried thyme
- 1/2 teaspoon (2.5 ml) garlic powder or to taste
- 3 to 4 tablespoons (45 to 60 ml) olive, avocado, or peanut oil
Method of Preparation
Heat oil to 350°F (175° C) in a skillet large enough to hold all four fillets or work in batches.
Place all dry ingredients in a shallow dish or large plastic bag. Throughly combine. Rinse fish in water and then dredge or place in bag and shake to coat.
Arrange breaded fillets in the skillet, cover and cook about 3 minutes. Turn and cook other side about 3 minutes or until fish is cooked through and flakes easily with a fork. Serve immediately.