If you like fried catfish, make your own version at home with less oil, but all the flavor. This satisfying recipe works well with whole catfish fillets, too. Serve with your favorite slaw and rice pilaf.
Ingredients
Method
In a wide, shallow dish, mix together cornmeal, pimentón, thyme, salt and pepper.
Working with a few pieces at a time, dredge catfish in cornmeal mixture, turning to coat evenly.
Heat oil in a large nonstick or well-seasoned cast iron skillet over medium heat.
Working in batches, arrange catfish in the skillet in a single layer and cook, flipping once, until golden brown and cooked through, about 5 minutes total.
Transfer to plates as done and serve with lemon wedges on the side.
Nutritional Info
Serving Size
Calories
260
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.