To help breading adhere to this cornmeal-fried catfish, pat fillets dry and coat lightly with flour before dipping in egg and dredging in cornmeal coating. Let stand for 5 to 10 minutes before frying. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Cornmeal-Crusted Catfish Recipe photo by Taste of Home
In a shallow bowl, combine the egg and lemon juice. In another shallow bowl, combine the flour, cornmeal, Cajun seasoning, garlic powder and salt. Dip catfish into egg mixture, then coat with cornmeal mixture.
In a large skillet, heat oil over medium heat. Fry fillets, 2 at a time, just until fish begins to flake easily with a fork, 5-6 minutes on each side.
Cornmeal-Fried Catfish Tips
Can you use frozen catfish fillets to make cornmeal-fried catfish?
Yes! Just thaw the fish overnight in the refrigerator before use. And be sure to avoid these common fish-cooking mistakes.
What other spices can you put in cornmeal-fried catfish batter?
Paprika or smoked paprika would be a nice addition, or you can substitute seafood seasoning for the Cajun seasoning in this recipe. A lemon-pepper blend would give this dish a bright and spicy accent. Learn how to substitute spices with ease and use what you have on hand.