Pan Fried Catfish Filets


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Catfish rolled in cornmeal, cayenne pepper, onion powder and paprika, then fried in olive oil to a golden brown. Serve with lemon wedges.

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  • 1 C. cornmeal
  • 2 tsp. ground cayenne pepper
  • 2 tsp. paprika
  • 1 tsp. onion powder
  • 1/3 C. extra virgin olive oil
  • 4 (4 oz.) fillets catfish
  • 1 C. milk
  • 4 cloves garlic, minced

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In a mixing bowl, stir together cornmeal, cayenne pepper, paprika and onion powder. Mix well. Pour mixture onto a large sheet of waxed paper. Heat oil in a large skillet over medium heat. Pour milk into a medium bowl. Dip catfish filets into milk and hold up and let the milk drip off. Roll the milk-soaked filet in the cornmeal mixture until completely covered. Set aside. Fry the garlic in the hot skillet, but do not burn. Add the coated catfish filets and cook for 5 to 7 minutes on each side, sprinkling salt on the fish after each turn. Cook until golden brown and fish flakes easily with a fork. Drain on paper towels.

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