Corn-Crusted Catfish

Ingredients

• 10 ounces catfish fillet
• ½ cup buttermilk
• 2 tablespoons cornmeal
• 1 tablespoon flour
• Cayenne to taste
• 2 teaspoons canola oil
• 2 slices crusty bread

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    361 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 27 grams protein; 80 milligrams cholesterol; 403 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Wash, dry and cut catfish in half. Soak in buttermilk until ready to cook.
2. Mix cornmeal, flour and cayenne. Drain catfish and dredge.
3. Heat oil in heavy skillet. Saute catfish on both sides over medium heat in hot oil, about seven minutes total. Serve with crusty bread.

15 minutes