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Cornmeal Crusted Catfish with Creole Sauce

by Lynne Webb on August 22, 2017 (Updated June 15, 2021) // Leave a Comment

Recipes » World Cuisine » Cornmeal Crusted Catfish with Creole Sauce

Cornmeal Crusted Catfish with Creole Sauce

by Lynne Webb on August 22, 2017 (Updated June 15, 2021) // Leave a Comment

Served with a spicy Creole-style tomato sauce, these easy-to-make catfish fillets are tender and moist and have a crunchy cornmeal coating.
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Cornmeal Crusted Catfish with Creole Sauce

A crispy cornmeal coating is a great way to seal in the tender, moist texture of catfish fillets. The accompanying Creole-style tomato sauce is easy to make and its zesty flavor is a perfect complement for the fish.

Cornmeal Crusted Catfish with Creole Sauce

Cornmeal Crusted Catfish with Creole Sauce

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Served with a spicy Creole-style tomato sauce, these easy-to-make catfish fillets are tender and moist and have a crunchy cornmeal coating.
Yield: 4 servings
Prep Time: 15 mins
Cook Time : 15 mins
Total Time : 30 mins
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Ingredients 

  • 4 catfish fillets, 1-1/4 to 1-1/2 lbs
  • 1 egg, large
  • 2 tablespoons milk, or buttermilk
  • 1-1/4 cups cornmeal
  • Salt and freshly ground black pepper
  • Vegetable oil

For the Creole Sauce:

  • 1 tablespoon butter
  • 1/4 green bell pepper, cut into 1/4-inch dice
  • 3 cloves garlic, minced
  • 1 bunch, 4 to 5 scallions, finely chopped
  • 1/2 cup tomato sauce
  • Hot sauce
  • Pinch of sugar, optional
  • Salt and freshly ground black pepper

Instructions 

  • Preheat the oven to 350° F and line a shallow baking pan with foil.
  • In a shallow dish, whisk together the egg and milk. Combine the cornmeal, 1-1/2 teaspoons salt and a few grinds of black pepper on a large plate or sheet of wax paper. Dip each catfish fillet into the egg mixture, drain off the excess, then coat thoroughly with the cornmeal.
  • Add about 1/8-inch of oil to the bottom of a large frying pan and heat over medium-high heat. Add the catfish fillets and cook until the coating is crisp and lightly browned, 1-1/2 to 2 minutes per side.
  • Transfer the fish to the prepared baking pan and place in the oven for 8 to 10 minutes.
  • While the fish finishes in the oven, make the sauce. Wipe out the pan, add the butter and melt over medium heat.
  • Add the green pepper and sauté until softened, 3 to 4 minutes, then add the garlic and scallions and continue cooking for an additional 1-1/2 minutes, stirring constantly.
  • Stir in the tomato sauce and add hot sauce to taste (see notes below). Add a pinch of sugar if desired and continue cooking for an additional 3 to 4 minutes, stirring occasionally.
  • Plate individual servings of fish and transfer the sauce to a serving bowl to pass at the table.

Recipe Notes

  • Frank’s Red Hot is our favorite hot sauce for this dish. We generally go easy on the heat so we start with just 3/4 teaspoon and work up from there.

Nutrition Information

Nutrition Facts
Cornmeal Crusted Catfish with Creole Sauce
Amount per Serving
Calories
343
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Cholesterol
 
141
mg
47
%
Sodium
 
101
mg
4
%
Carbohydrates
 
27
g
9
%
Fiber
 
3
g
13
%
Sugar
 
2
g
2
%
Protein
 
29
g
58
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Seafood
 | 
Cuisine: American

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Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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