Cornmeal- and Pecan-Crusted Catfish |
|
 |
Prep Time: 6 Minutes Cook Time: 8 Minutes |
Ready In: 14 Minutes Servings: 4 |
|
Double-dredging the fish creates a nice thick crust that may remind you of batter-fried catfish. Ingredients:
6 tablespoons yellow cornmeal |
1/4 cup all-purpose flour |
3 tablespoons finely chopped pecans |
1 1/2 teaspoons salt |
1 teaspoon garlic powder |
1 teaspoon paprika |
1/4 teaspoon ground red pepper |
1 large egg, lightly beaten |
1 tablespoon water |
4 (6-ounce) farm-raised catfish fillets |
1 teaspoon vegetable oil |
cooking spray |
lemon wedges |
Directions:
1. Combine first 7 ingredients; divide evenly into 2 shallow dishes.
2. Place egg in another shallow dish; whisk in water. Dredge each fillet in cornmeal mixture; dip in egg mixture and dredge in second cornmeal mixture.
3. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add fillets; cook 4 minutes on each side or until golden and fish flakes easily when tested with a fork. Serve with lemon wedges.
|
|