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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Sizzling Catfish

Makes: 2 servings
Serving size: 3 ounces cooked fish
Prep 15 mins Cook 8 mins
Sizzling Catfish
Ingredients
  • 8  ounces  fresh or frozen catfish fillets, 1/2 to 3/4 inch thick
  • 1  egg white, lightly beaten
  • 1  tablespoon  water
  • 2  tablespoons  yellow cornmeal
  • 2  tablespoons  finely chopped poblano pepper
  • 1  tablespoon  fine dry bread crumbs
  • 1  tablespoon  grated Parmesan cheese
  • 1/8  teaspoon  salt
  • 2  tablespoons  all-purpose flour
  • 1  tablespoon  canola oil
  •  Lime wedges (optional)
Directions

1. Thaw fish, if frozen. Cut into 2 serving-size pieces, if necessary. Set aside.

2. In a shallow dish combine egg white and water. In another shallow dish combine the cornmeal, chopped poblano pepper, bread crumbs, Parmesan cheese, and salt. Place flour in a third shallow dish. Dip each piece of fish in flour, then in egg mixture, then coat evenly with cornmeal mixture.

3. In a large skillet heat the oil over medium heat. Add the fish and fry for 4 to 5 minutes on each side or until golden brown and fish flakes easily with a fork.

4. If desired, serve with lime wedges.

Nutrition Facts (Sizzling Catfish)
  • Servings Per Recipe 2,
  • cal. (kcal) 310,
  • Fat, total (g) 16,
  • chol. (mg) 55,
  • sat. fat (g) 3,
  • carb. (g) 19,
  • Monosaturated fat (g) 9,
  • Polyunsaturated fat (g) 4,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 22,
  • vit. A (IU) 146,
  • vit. C (mg) 5,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • Cobalamin (Vit. B12) (g) 3,
  • sodium (mg) 296,
  • Potassium (mg) 407,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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