Over the last decade or so Catfish has grown in popularity as table fare. It has a sweet and mild flavor and when prepared properly a white and flaky flesh. A very common fish in North America with the Channel Catfish and the Blue Catfish being the most common to make it to your table. Catfish are caught in the wild but are also commonly farmed.
One of the most common methods of cooking catfish is to pan fry them. Anyone who has seen an old episode of “The Andy Griffith Show” would know this!
This is really a fast and easy recipe that should only take you about 15 minutes in total and about 5 mins in the pan!
1-½ lbs of Catfish fillets
¼ teaspoon of salt (I like to use Himalayan Pink Salt, but any will do)
¼ teaspoon of Pepper
1 large egg, beaten vigorously
¼ cup corn meal
2 tablespoons canola oil (I sometimes use coconut oil but cooking times vary with this)
How to Prepare Pan-Fried Catfish
Preheat a large sauté’ or fry pan on medium, season the fillets with salt and pepper (I sometimes just use Adobo seasoning)
Dip the fish in the egg batter and coat completely with the cornmeal
Heat the oil in the pan and then add the catfish fillets
Cook each fillet for 3-5 minutes on each side
Make sure the crust is a golden brown and the catfish flesh is flaky.
Drain the oil by placing the fillets on a paper towel
Nutritional information for Pan-fried catfish
Serving size is ¼ of this recipe (substitutions change these values a bit)
Fiber 1g Protein: 34g