Nutritional Info

Nutrition Facts

Serving Size 1 (172g)

Calories 201
Calories from Fat 68 (34%)
Amount Per Serving %DIV
Total Fat 7.6g 12%
Saturated Fat 4.4g 22%
Monounsaturated Fat 2.7g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 42.3mg 14%
Sodium 417.2mg 18%
Potassium 267.4mg 6%
Total Carbohydrate 13.5g 4%
Dietary Fiber 0.1g 1%
Sugars 5g
Protein 12.2g 24%

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Recipe Description
The cornmeal helped greatly in diminishing the sometimes "muddy" taste of natural large lake catfish. Even now with the advent of farmed catfish and the growing acceptability of those light and fresh~tasting fish this preparation still stands out as a winner. If you want it to be authentic you must make it spicy as I have it here.
Prep time
20 min
Cook time
35 min
Ready In
55 min


Serves Tool

Serves To:USMetric
1 Cup(c)  milk
1   egg
5 1/2 Cup(c)  finely ground cornmeal
2 Teaspoon(t)  salt
1 Teaspoon(t)  ground black pepper
1/2 Teaspoon(t)  cayenne pepper
2 Cup(c)  vegetable oil, enough to get a 1/2 inch depth in the frying pan
3   lemons, cut into 4 wedges each
6   catfish filets


Take 2 mixing bowls. Blend the milk and eggs in one and the cornmeal, salt, black pepper, and cayenne in the other. Pour enough oil to get a depth of 1/2 inch in a large frying pan and heat the oil until it's hot but not smoking. Dip the catfish fillets in the milk and egg wash and then dredge them in the seasoned cornmeal. Fry on both sides until they are golden. Remove and drain on paper and serve with lots of lemons for squeezing.

Additional notes

VARIATIONS: Shrimp, crayfish or any other kind of fish works well. This recipe is meant to be very peppery. The same without all the cayenne is good also. A seafood cocktail sauce or tartar sauce will go well with this preparation. NOTE: Don't let the cornmeal cook too brown. It should end up nicely golden and crisp.

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