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.
1 tablespoon pimentón (Spanish smoked paprika) or paprika
3/4 teaspoon dried thyme
1/4 teaspoon fine sea salt
4 (5- to 6-ounce) catfish fillets, cut into thick strips
2 tablespoons canola oil
1/8 teaspoon ground black pepper
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.
Per Serving:260 calories (110 from fat), 12g total fat, 1.5g saturated fat, 90mg cholesterol, 360mg sodium, 10g carbohydrates, (2 g dietary fiber), 27g protein.