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.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 4
- Cuisine: American Southern
- Difficulty: Easy
- Cost: $4.17/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Low-Carb
- Low-Sugar
Tags
- quick
- healthy
- savory
- classic
- fry
Ingredients
- 0.125 cup cornmeal
- 1 teaspoon oregano (dried)
- 0.5 teaspoon cayenne pepper
- 1 teaspoon thyme (dried)
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 catfish fillets (4-ounce)
- 2 teaspoon vegetable oil
- 1 lemon (quartered)
Instructions
- Make the spice rub.
- Put the cornmeal, oregano, cayenne pepper, thyme, paprika, salt, and black 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 vegetable 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.
Notes
Use cod or tilapia instead of catfish.
Nutrition (per serving)
- Calories: 160
- Protein: 15.3 g
- Carbohydrates: 5.7 g
- Fat: 8.4 g
- Fiber: 1.5 g
- Sodium: 392 mg
- Saturated Fat: 1.6 g
- Sugar: 0.5 g
- Cholesterol: 52 mg