QiMeal
Southern Cornmeal Crusted Catfish
Southern Cornmeal Crusted Catfish · ready in 24 min · 4 servings · 320 kcal per serving · easy · 7 ingredients
Crispy on the outside and tender inside, this Southern-style catfish is coated in golden cornmeal and pan-seared in butter and olive oil for rich flavor with a gentle heat and satisfying crunch.
- Prep
- 15 min
- Cook
- 9 min
- Total
- 24 min
- Serves
- 4
- kcal
- 320
- Difficulty
- easy
Ingredients · 4 servings
- 4U.s. farm-raised catfish fillets, 4 to 6-ounce
- ¼ cupButtermilk
- ½ tspHot sauce
- ½ cupCornmeal
- 2 tbspButter
- 1 tbspOlive oil
- 5 gSalt and pepper
Equipment
stovetop, fish spatula, mixing bowl, nonstick skillet, pastry brush, plate, serving plate, whisk
Instructions
- Marinate catfish
Gather ingredients and tools, whisk the buttermilk with the hot sauce, brush it over the catfish fillets, and let them marinate. · 10 min
What to look for: fillets evenly coated
- Coat with cornmeal
Lightly coat the marinated catfish fillets with the cornmeal, then season all sides evenly with the salt and pepper. · 5 min
What to look for: light, even crust
- Heat skillet fats
Melt the butter and olive oil together in a nonstick skillet over medium-high heat until shimmering. · 3 min
What to look for: butter fully melted and oil shimmering
- Saute catfish
Place the catfish in the hot skillet and saute, turning once, until the coating is golden and crisp on both sides. · 6 min
When it is done: Fish should be opaque and flake easily; internal temperature reaches 63°C or 145°F.
- Serve hot
Transfer the cooked catfish to plates and serve immediately while hot and crisp. · 1 min
What to look for: crisp, plated fillets
Nutrition (per serving)
| kcal | 320 |
|---|---|
| Protein | 28 g |
| Carbohydrates | 10 g |
| of which sugars | 2 g |
| Fat | 20 g |
| of which saturated | 7 g |
| Fibre | 2 g |
| Sodium | 420 mg |
Nutri-ScoreC
Allergens
Contains: fish, milk
Storage and reheating
- Fridge: up to 2 days
- Freezer: not recommended
Ingredient substitutions
U.s. farm-raised catfish fillets
- tilapia fillets: Use thicker fillets to prevent overcooking
- cod fillets: Pat dry before coating for best crust
Buttermilk
- plain yogurt: Thin with water if very thick
- lactose free milk with vinegar: Let stand five minutes before using
Hot sauce
- cayenne pepper: Adjust to taste
Cornmeal
- polenta: Choose fine grind for better adhesion
- gluten free breadcrumbs: Produces lighter crust
Butter
- ghee: Higher smoke point
- vegetable oil: Lacks buttery flavor
Olive oil
- canola oil: Neutral flavor oil
