CORNMEAL-CRUSTED CATFISH
Classic seafood dinner ready in 25 minutes. Enjoy this crispy catfish coated with cornmeal - a delightful meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 450°. Spray broiler-pan rack with cooking spray. Mix cornmeal, bread crumbs, chili powder, paprika, garlic salt and pepper.
- Remove and discard skin from fish. Cut fish into 4 serving pieces. Lightly brush dressing on all sides of fish. Coat fish with cornmeal mixture. Place fish on rack in broiler pan. Bake uncovered about 15 minutes or until fish flakes easily with fork. Sprinkle with parsley.
Nutrition Facts : Calories 170, Carbohydrate 16 g, Cholesterol 60 mg, Fiber 1 g, Protein 23 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 300 mg
CORNMEAL-CRUSTED CATFISH
To help breading adhere to the fish, pat fillets dry and coat lightly with flour before dipping in egg and dredging in cornmeal coating. Let stand for 5-10 minutes before frying.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine the egg and lemon juice. In another shallow bowl, combine the flour, cornmeal, Cajun seasoning, garlic powder and salt. Dip catfish into egg mixture, then coat with cornmeal mixture., In a large skillet, heat oil over medium heat. Fry fillets, two at a time, for 5-6 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts : Calories 430 calories, Fat 25g fat (5g saturated fat), Cholesterol 133mg cholesterol, Sodium 568mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g protein.
CORNMEAL-CRUSTED TROUT/CATFISH
I love fish this way. Next to good ole' deep fried batter dipped, it is my fave way to eat fish. This is very simple to make and tastes delicious. Also, it is very versatile, you can serve with almost anything: salad, rice, potatoes, beans, whatever suits you!
Provided by SlipC
Categories Lunch/Snacks
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Beat egg with water in a shallow bowl.
- Roll trout in the flour.
- In a small paper or large ziplock bag, combine cornmeal, chopped nuts, salt, pepper, paprika, and ground cumin.
- One piece at a time, dip fish in egg and then place in bag and toss to coat.
- Heat veggie oil in frying pan over medium heat.
- Fry fish in oil, turning once, till both sides are brown (approx 10 minutes total).
- You can tell when the fish is done, because you can flake it with a fork.
- My hubby likes to sprinkle a little lemon or lime juice on his fish, but I like it just the way it is!
Nutrition Facts : Calories 218.3, Fat 6.8, SaturatedFat 1.2, Cholesterol 46.5, Sodium 667.6, Carbohydrate 33.9, Fiber 3.4, Sugar 0.7, Protein 6.7
CORNMEAL-CRUSTED TROUT
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt 1/2 tablespoon butter in a skillet over medium heat. Add the shallot and cook, stirring occasionally, until just soft, about 3 minutes. Stir in the tomato, vinegar, 1/4 cup water, 1 tablespoon tarragon and 1/4 teaspoon each salt and pepper; bring to a simmer and cook until reduced by half, about 5 minutes. Remove from the heat.
- Place the green beans in a large microwave-safe bowl. Drizzle with 1 tablespoon water, cover with plastic wrap and microwave until crisp-tender, about 4 minutes. Season with salt and pepper; keep warm.
- Put the cornmeal in a shallow bowl. Dredge the fish in the cornmeal, shaking off the excess. Heat 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Working in batches, add the fish and cook until golden, turning once, about 5 minutes. (Add more butter between batches, if needed.) Transfer the fish to plates.
- Return the sauce to medium heat. Add the half-and-half, bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the remaining 1 tablespoon tarragon and 1/2 tablespoon butter and season with salt. Serve the fish with the green beans and top with the sauce.
- Per serving: Calories 380; Fat 14 g (Saturated 7 g); Cholesterol 164 mg; Sodium 238 mg; Carbohydrate 30 g; Fiber 4 g; Protein 33 g
Nutrition Facts : Calories 380 calorie, Fat 14 grams, SaturatedFat 7 grams, Cholesterol 164 milligrams, Sodium 238 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 33 grams
CORNMEAL-CRUSTED CATFISH
Steps:
- Stir together the milk and 1 heaping tablespoon of the House Seasoning. Pour the milk mixture into a shallow baking dish large enough to hold the filets. Spread the filets in an even layer in the dish, turning to coat each side. Let marinate for about 1 hour in a cool place or the refrigerator.
- Pour enough oil into a large Dutch oven to come 2 inches up the side. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 370 degrees F.
- Meanwhile, stir together the cornmeal, flour and remaining 1 heaping tablespoon House Seasoning in a paper bag. Working with a few filets at a time, remove them from the marinade, allowing any excess to drip off. Place them in the paper bag and gently turn the bag over several times until the filets are evenly coated with the cornmeal mixture. Remove the filets and place them on a baking sheet while you repeat the process with the remaining filets.
- Working in batches, fry the filets until golden brown and crisp on the outside and moist and flaky inside, adjusting the heat to maintain temperature, about 5 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Serve the filets with lemon wedges.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
CORNMEAL-CRUSTED TROUT
Steps:
- To make the crawfish sauce, put the lobster stock and tomato paste in a small saucepan and boil over high heat until reduced by half, about 6 minutes.
- Pour the cream into a medium saucepan and boil over medium heat until reduced by half, about 5 minutes.
- Meanwhile, to make the trout, spread out the flour on a large plate and season with salt and pepper. Place the eggs in a large shallow bowl. Add a few tablespoons of water, season with salt and pepper, and whisk until combined. Place the cornmeal on a large plate and season with salt and pepper.
- Add the reduced cream to the lobster stock and stir to combine. Add the crawfish tails and watercress leaves, season with salt and pepper, and cook for 1 to 2 minutes, just to heat through. Keep warm.
- Season both sides of each fillet with salt and pepper. Dredge one side of each fillet in the flour and tap off any excess, then dip that side in the egg mixture and let any extra drip off. Finally dredge the same side in the cornmeal and tap off any excess.
- Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick sauté pan over high heat until the oil begins to shimmer. Place 2 of the fillets in the pan, cornmeal side down, and cook until golden brown, 2 to 3 minutes. Turn over and continue cooking until just cooked through, 2 to 3 minutes. Repeat with the remaining 2 fillets, butter, and oil.
- Ladle some of the sauce onto large plates or shallow bowls and top with the trout. Garnish with watercress leaves.
CORNMEAL-CRUSTED CATFISH
Number Of Ingredients 9
Steps:
- 1. Heat oven to 450°. Spray broiler-pan rack with cooking spray. Mix cornmeal, bread crumbs, chili powder, paprika, garlic salt and pepper. 2. Remove and discard skin from fish. Cut fish into 4 servings pieces. Lightly brush dressing on all sides of fish. Coat fish with cornmeal mixture. Place fish on rack in broiler pan. Bake uncovered about 15 minutes or until fish flakes easily with fork. Sprinkle with parsley. NUTRITION INFORMATION 1 Serving Calories 170 (Calories from Fat 20) Fat 2g (Saturated 0g) Cholesterol 60mg Sodium 300mg Carbohydrate 16g (Dietary Fiber 1g) Protein 23g % DAILY VALUE: Vitamin A 4% Vitamin C 0% Calcium 6% Iron 6% DIET EXCHANGES: 1 Starch, 2 1/2 Very Lean MeatFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CORNMEAL-CRUSTED FRIED CHICKEN
Make and share this Cornmeal-Crusted Fried Chicken recipe from Food.com.
Provided by CookingONTheSide
Categories Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees; place rack in jellyroll pan.
- In medium bowl, beat egg with milk; reserve.
- In separate shallow bowl, mix cornmeal, flour, seasonings, salt and pepper; reserve.
- Add enough oil to large, deep skillet to come up 1 inch; heat to 350 degrees on deep-frying thermometer.
- Meanwhile, coat chicken pieces with egg mixture, letting excess drip off, then coat with cornmeal mixture; place on sheet of wax paper.
- Fry chicken in batches, turning once, until golden, 3-4 minutes per side.
- Drain on paper towels; transfer to rack in jellyroll plan.
- Bake until chicken is no longer pink near bone, about 35 minutes.
Nutrition Facts : Calories 489.5, Fat 29.4, SaturatedFat 8.5, Cholesterol 174.7, Sodium 536.9, Carbohydrate 16.4, Fiber 1.1, Sugar 0.2, Protein 37.5
CORN-CRUSTED CATFISH
Provided by Marian Burros
Categories dinner, easy, lunch, weekday, main course
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Wash, dry and cut catfish in half. Soak in buttermilk until ready to cook.
- Mix cornmeal, flour and cayenne. Drain catfish and dredge.
- Heat oil in heavy skillet. Saute catfish on both sides over medium heat in hot oil, about seven minutes total. Serve with crusty bread.
CORNMEAL-CRUSTED FISH STICKS
Cornmeal gives the coating great texture and crunch. Any firm white-fleshed fish can be substituted for the tilapia; we like cod, catfish, or haddock.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees. Line a large rimmed baking sheet with foil; fit another with a wire rack. In a large bowl, whisk together egg whites, 2 teaspoons salt, and 1/4 teaspoon pepper; add fish, and toss to coat. In another large bowl, combine cornmeal and flour; season with salt and pepper.
- Working in batches, lift fish from egg-white mixture (letting excess drip off), and dredge in cornmeal mixture, patting to adhere; transfer to foil-lined sheet.
- In a large skillet, heat oil over medium-high. Working in batches, cook fish until golden brown and opaque throughout, 4 to 6 minutes, turning once (if fish is browning too quickly, reduce heat). Transfer to wire rack, and keep warm in oven while remaining fish cooks. Serve with ketchup.
Nutrition Facts : Calories 409 g, Fat 21 g, Fiber 1 g, Protein 29 g
CORNMEAL-CRUSTED TROUT WITH HAZELNUT BUTTER
Steps:
- Combine cornmeal and flour in pie pan. Season with salt and pepper. Coat trout with flour mixture. Melt 1 tablespoon butter with 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add 4 trout pieces; cook until just cooked through, about 2 minutes per side. Transfer to platter. Melt 1 tablespoon butter with 1/2 tablespoon oil in same skillet. Add remaining trout; cook until just cooked through. Transfer to platter.
- Wipe out any burned bits from skillet. Melt 6 tablespoons butter in same skillet over medium-low heat. Add nuts and sauté until brown. Add lemon juice and boil until slightly thickened, scraping up any browned bits, about 1 minute. Add parsley. Season with salt and pepper and pour over fish. Garnish with lemon.
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- Brush fillets with milk; sprinkle with seasoning. Dredge fillets in cornmeal mixture, pressing gently to coat.
- Heat a large skillet over medium heat; coat pan with cooking spray. Add 1 teaspoon oil. Add 2 fillets to pan, and cook 5 to 6 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan; set aside, and keep warm.
- Wipe drippings from pan with a paper towel. Repeat procedure with cooking spray, remaining 1 teaspoon oil, and 2 fillets. Serve with tartar sauce.
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- Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; reserve 2 teaspoons drippings in pan. Crumble bacon; reserve for another use.
- Combine cornmeal, seasoning, and salt in a shallow dish. Dredge fillets in cornmeal mixture, shaking off excess.
- Heat reserved drippings in pan over medium-high heat. Add fillets; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
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