pan - fried catfish
Almost all Catfish in the South is deep fried. This recipe uses all the same spices and coating mixes, but it is pan fried instead. NOTE: This recipe can also be used to bake the catfish, if desired.
prep time
10 Min
cook time
10 Min
method
---
yield
3 adults (2 pieces each)
Ingredients
- 1-1/2 pound catfish fillets (3/4 inches thick), 6 to 8 pieces
- 1 large egg, lightly beaten
- 1/2 teaspoon hot pepper sauce
- 1/2 cup cornmeal
- 2 teaspoons paprika
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon seafood seasoning
- 1 tablespoon olive or canola oil
- 1 large lemon cut into wedges
How To Make pan - fried catfish
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Step 1In shallow dish, lightly beat egg and hot pepper sauce until well mixed. In a second shallow dish, stir cornmeal, paprika, pepper, salt, onion powder and seafood seasoning until blended.
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Step 2Dip each piece of fish into egg mixture, then coat with cornmeal mixture.
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Step 3In a large nonstick skillet, heat oil over medium heat. Add fish. Cook 5 to 8 minutes total, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper toweling.
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Step 4NOTE: To keep underside of fish crisp: Immediately place fish on cooling rack until serving time. Squeeze lemon juice over fish as it is served. Add wedges as a garnish on serving platter.
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