Skillet Catfish
Catfish fillets are coated in a spicy cornmeal rub and pan-fried until browned to perfection. Try substituting with cod or tilapia for delicious variety.
Ingredients
US
Metric
- For the spice rub:
- 30 ml cornmeal
- 5 ml dried oregano
- 2 ml cayenne pepper
- 5 ml dried thyme
- 5 ml paprika
- 2 ml salt
- 2 ml black pepper
- 4 4-ounce catfish filets
- 10 ml vegetable oil
- 1 lemon or lime (quartered)
Steps
- Make the spice rub. Put the cornmeal, oregano, cayenne pepper, thyme, paprika, salt, and pepper on a plate and combine well.
- Dredge both sides of the catfish in the spice mixture.
- Put the skillet on the stove and turn the heat to high.
- When the skillet is hot, add the oil. Add the fish and cook about 4 minutes on each side, until browned and cooked throughout.
- Serve right away garnished with lemon or lime wedges.
Nutrition (per serving)
| Calories | 162 |
|---|---|
| Protein | 19.0 g |
| Fat | 6.0 g |
| Carbs | 8.0 g |
| Fiber | 1.0 g |
| Sodium | 349 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)