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GOLDEN CATFISH FILLETS

The Taste of Home Cookbook
New Revised 2nd Edition

My grandmother always made these crisp fillets with Granddad's fresh catch from the Ohio River. We'd immediately refrigerate the cleaned, fresh fish and use them within a couple of days.
Sharon Stevens, Weirton, West Virginia
Prep/Total Time: 20 min.
Yield: 5 servings.


Ingredients

• 3 eggs
• 3/4 cup all-purpose flour
• 3/4 cup cornmeal
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 5 catfish fillets (6 ounces each)
• Oil for frying


Directions

1) In a shallow bowl, beat the eggs until foamy. In another shallow bowl, combine the flour, cornmeal and seasonings. Dip fillets in eggs, then coat with cornmeal mixture.

2) Heat 1/4 in. of oil in a large skillet; fry fish over medium-high heat for 3-4 minutes on each side or until fish flakes easily with a fork.


Nutrition Facts:
1 fillet equals 377 calories, 16 g fat (4 g saturated fat), 186 mg cholesterol, 359 mg sodium, 24 g carbohydrate, 2 g fiber, 32 g protein.

 

 

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