Points: 3 ~ Total Time: 25 min ~ Prep Time: 15 min ~ Cook Time: 10 min ~ Serves: 6
This recipe is inspired from the WW recipe for Pan-Fried Flounder, which serves only 4 portions. I’ve upped the yield to 6 portions and utilize 6-ounce catfish filets as opposed to the 4-ounce flounder filets. The catfish was purchased at Sam’s Club, and is sold fresh in a vacuum sealed package. l prefer the larger portion 6-ounce catfish filets, since they make a better presentation and provide more uniform texture and protein.
Pan-fried catfish is a beloved dish in Southern cuisine, known for its crispy exterior and tender, flavorful meat. Catfish, a freshwater fish species, has been a popular food source in the United States for centuries. In this blog post, we will explore the history and characteristics of catfish, followed by a step-by-step recipe for pan-fried catfish that will surely tantalize your taste buds.
Background on Catfish: Catfish are bottom-dwelling fish found in rivers, lakes, and ponds throughout North America. They are known for their distinctive whiskers, called barbels, which give them their name. Catfish come in various species, but the most commonly consumed ones are the channel catfish and the blue catfish.
These fish are highly versatile, offering a mild, slightly sweet flavor that pairs well with a variety of seasonings and cooking methods. Catfish is also a good source of lean protein, omega-3 fatty acids, and essential vitamins and minerals.
Sources:
- The Catfish Institute: “Frequently Asked Questions.” Retrieved from: https://uscatfish.com/frequently-asked-questions/
- Mississippi State University Extension: “Southern Regional Aquaculture Center: Channel Catfish.” Retrieved from: https://srac.tamu.edu/categories/view/3
- National Oceanic and Atmospheric Administration (NOAA): “FishWatch: U.S. Farm-Raised Catfish.” Retrieved from: https://www.fisheries.noaa.gov/search?oq=catfish
Ingredients
- 6 sprays cooking spray
- 2 1/4 pounds (6, 6-ounce) catfish filets
- 2 tablespoons Dijon mustard
- 1 tablespoon red wine vinegar
- 2 large eggs, beaten
- 1/2 cup yellow cornmeal
- 1/4 cup grated parmesan cheese
- 2 tablespoons fresh thyme, chopped
- 1/2 teaspoon garlic salt
- 1/4 teaspoon fresh cracked black pepper
- 2 tablespoons olive oil
Procedure Steps
- Rise the fish filets and pat dry, set aside. In a large bowl combine the Dijon mustard with the beaten eggs and red wine vinegar, whip until uniform consistency. Place the catfish filets into the mustard mixture and evenly coat the filets.
- In a separate medium bowl combine the cornmeal, cheese, thyme, garlic salt and pepper. Stir well, then transfer the breading mixture to a sheet pan.
- Spray your nonstick skillet with cooking spray and add 1 tablespoon olive oil, set pan over medium-high heat. Working in batches dredge the catfish filets in the cornmeal mixture to evenly coat, then place them rounded side down into the hot pan, cooking two filets at a time. Cook the filets for about 4-minutes on the first side, then flip over and finish cooking another 4-minutes, or until fish flakes easily. When fully cooked, transfer the catfish filets to a holding plate and keep warm. Repeat the dredging and cooking steps for the remainder of the fish.
Conclusion: Pan-fried catfish is a timeless Southern dish that showcases the unique flavors of catfish while providing a satisfying crunch. By following this recipe and using quality catfish, you’ll be able to create a delicious meal that honors the rich tradition of Southern cooking. So, put on your apron and give this recipe a try—it’s bound to become a family favorite!
Note: The sources provided above offer additional information and insights into catfish, including its farming practices, sustainability, and nutritional value.
