Southerncornmealcrustedcatfishwithcrunchycornrelish Recipes

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SOUTHERN-CORNMEAL CRUSTED CATFISH WITH CRUNCHY CORN RELISH



Southern-Cornmeal Crusted Catfish With Crunchy Corn Relish image

Make and share this Southern-Cornmeal Crusted Catfish With Crunchy Corn Relish recipe from Food.com.

Provided by LMillerRN

Categories     Catfish

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon butter
1/4 cup water
4 ears corn, kernels cut from the cob
1/4 cup minced red pepper
1/4 cup minced green onion
2 tablespoons half-and-half
salt and pepper
4 u.s. farm-raised catfish fillets
1/4 cup nonfat yogurt or 1/4 cup plain nonfat yogurt
1/2 teaspoon hot sauce
1/2 cup cornmeal
2 tablespoons butter
1 tablespoon olive oil
salt and pepper

Steps:

  • To make Crunchy Corn Relish: Melt butter in a large skillet. Add water and corn; cover and simmer for 4 minutes. Stir in red pepper and cook for 1 additional minute. Add green onion, half-and-half, and salt and pepper to taste.
  • To make Southern Cornmeal Crusted Catfish: Stir together buttermilk or yogurt and hot sauce; brush on catfish and allow to marinate for 10 minutes. Coat catfish lightly with cornmeal and sprinkle with salt and pepper to taste.
  • Melt butter and olive oil in a nonstick skillet over medium high heat. When skillet is hot, sauté catfish about 3 minutes on each side, turning only once, until golden and crisp. Serve with relish. Makes 4 servings.

Nutrition Facts : Calories 484.7, Fat 24.8, SaturatedFat 8.9, Cholesterol 113.7, Sodium 274.9, Carbohydrate 38.6, Fiber 4.3, Sugar 6.8, Protein 30.5

BAKED CATFISH WITH CORMEAL CRUST



Baked Catfish with Cormeal Crust image

This works with almost any fish, and it's so easy! Try it on a big bed of spinach, or with a gratin of zucchini, or with a fresh, spicy tomato salsa and a salad!

Provided by Pippy

Categories     Catfish

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

2 catfish fillets, halved
1/2 cup flour
1 egg, beaten
1/2 cup fine cornmeal
salt
cayenne pepper
lemon wedge

Steps:

  • Season cornmeal with salt and cayenne.
  • Rinse fish, pat dry.
  • Dredge in flour, then egg, then cornmeal.
  • Bake at 450 on lowest shelf of oven for 10 minutes, turning after 5 minutes.
  • Serve with lemon.

CORNMEAL-CRUSTED CATFISH



Cornmeal-Crusted Catfish image

Classic seafood dinner ready in 25 minutes. Enjoy this crispy catfish coated with cornmeal - a delightful meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 9

1/4 cup yellow cornmeal
1/4 cup dry bread crumbs
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 pound catfish fillets, about 3/4 inch thick
1/4 cup fat-free ranch dressing
Chopped fresh parsley, if desired

Steps:

  • Heat oven to 450°. Spray broiler-pan rack with cooking spray. Mix cornmeal, bread crumbs, chili powder, paprika, garlic salt and pepper.
  • Remove and discard skin from fish. Cut fish into 4 serving pieces. Lightly brush dressing on all sides of fish. Coat fish with cornmeal mixture. Place fish on rack in broiler pan. Bake uncovered about 15 minutes or until fish flakes easily with fork. Sprinkle with parsley.

Nutrition Facts : Calories 170, Carbohydrate 16 g, Cholesterol 60 mg, Fiber 1 g, Protein 23 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 300 mg

FRIED CORNMEAL-CRUSTED CATFISH



Fried Cornmeal-Crusted Catfish image

For extra crispy use stone-ground yellow cornmeal. Adjust all spices to taste. I made this using large basa fillets, it was excellent!

Provided by Kittencalrecipezazz

Categories     Catfish

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 cup yellow cornmeal
1/3 cup flour
1 teaspoon cayenne pepper (or use red pepper)
1 teaspoon garlic powder
3 teaspoons seasoning salt
1/2 teaspoon black pepper
10 -12 catfish fillets
oil (for frying)

Steps:

  • In a shallow dish combine the first 6 ingredients.
  • Dredge the fillets into the mixture and coat evenly.
  • In a large cast-iron skillet or a Dutch oven pour about 2-inches of oil; heat to 350 degrees.
  • Fry the fillets in batches for about 5-6 minutes turning once until golden.
  • Drain on paper towels.

Nutrition Facts : Calories 417.4, Fat 16.6, SaturatedFat 3.6, Cholesterol 145.8, Sodium 267.4, Carbohydrate 21.6, Fiber 1.9, Sugar 0.2, Protein 42.9

CORNMEAL-CRUSTED CATFISH FILLETS



Cornmeal-Crusted Catfish Fillets image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

1/4-cup yellow cornmeal
2 Tbs. all-purpose flour
1 tsp. salt
1 lb. catfish fillets
1/2 to 1-1/2 tsp. original Tabasco brand pepper sauce
2 Tbs. olive oil, divided
2 Tbs. butter, divided
lemon wedges

Steps:

  • Combine cornmeal, flour and salt on large plate. Brush catfish fillets with Tabasco sauce. Press fish into cornmeal mixture to coat well on both sides. Heat 1 tablespoon each of olive oil and butter in 12-inch skillet over medium heat. Add fillets and cook 4 minutes. With spatula, carefully turn fish. Add remaining oil and butter. Cook 4 minutes longer or until fish flakes easily when tested with a fork. Garnish with lemon wedges.

CORNMEAL-CRUSTED CATFISH



Cornmeal-Crusted Catfish image

To help breading adhere to the fish, pat fillets dry and coat lightly with flour before dipping in egg and dredging in cornmeal coating. Let stand for 5-10 minutes before frying.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 egg, lightly beaten
2 tablespoons lemon juice
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon Cajun seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
4 catfish fillets (6 ounces each)
3 tablespoons canola oil

Steps:

  • 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, two at a time, for 5-6 minutes on each side or until fish flakes easily with a fork.

Nutrition Facts : Calories 430 calories, Fat 25g fat (5g saturated fat), Cholesterol 133mg cholesterol, Sodium 568mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g protein.

CORNMEAL-CRUSTED CATFISH



Cornmeal-Crusted Catfish image

Provided by Kardea Brown

Categories     main-dish

Time 30m

Yield 5 servings

Number Of Ingredients 12

1/2 cup whole milk
2 heaping tablespoons Miss Brown's House Seasoning, recipe follows
10 catfish filets, about 4 ounces each
Vegetable oil, for frying
2 1/2 cups finely ground yellow cornmeal
1/2 cup all-purpose flour
Lemon wedges, for serving
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper

Steps:

  • Stir together the milk and 1 heaping tablespoon of the House Seasoning. Pour the milk mixture into a shallow baking dish large enough to hold the filets. Spread the filets in an even layer in the dish, turning to coat each side. Let marinate for about 1 hour in a cool place or the refrigerator.
  • Pour enough oil into a large Dutch oven to come 2 inches up the side. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 370 degrees F.
  • Meanwhile, stir together the cornmeal, flour and remaining 1 heaping tablespoon House Seasoning in a paper bag. Working with a few filets at a time, remove them from the marinade, allowing any excess to drip off. Place them in the paper bag and gently turn the bag over several times until the filets are evenly coated with the cornmeal mixture. Remove the filets and place them on a baking sheet while you repeat the process with the remaining filets.
  • Working in batches, fry the filets until golden brown and crisp on the outside and moist and flaky inside, adjusting the heat to maintain temperature, about 5 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Serve the filets with lemon wedges.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

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