Cornmeal Catfish Fingers

Cornmeal Catfish Fingers

Serves 4

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.

  • 6 tablespoons medium-grind yellow cornmeal
  • 1 tablespoon pimentón (Spanish smoked paprika) or paprika
  • 3/4 teaspoon dried thyme
  • Salt and ground black pepper to taste
  • 4 (5- to 6-ounce) catfish fillets, cut into thick strips
  • 2 tablespoons expeller-pressed canola oil
  • Lemon wedges
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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: 
Per Serving:260 calories (110 from fat), 12g total fat, 1.5g saturated fat, 90mg cholesterol, 360mg sodium, 10g carbohydrate (2g dietary fiber, 0g sugar), 27g protein

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