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August 2, 2011
Southern Breaded Catfish
Crowd-Pleasing Seafood
Prep time:
20 minutesCook time:
4-5 minutes“This crispy taste sensation was a seafood specialty that the whole family enjoyed.”
Ingredients
Serves 4
- 1/3 cup pecan halves, finely chopped
- 1/4 cup cornmeal
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 egg whites
- 4 catfish fillets (about 1 pound)
- 4 cups hot cooked rice
Directions
1
Combine pecans, cornmeal, flour, paprika and cayenne pepper on baking sheet lined with waxed paper.
2
Beat egg whites in small bowl with wire whisk until foamy.
3
Dip catfish fillets in pecan mixture, then in egg whites, then dip again in remaining pecan mixture.
4
Place fillets on a baking sheet covered with waxed paper; cover and refrigerate at least 15 minutes. Spray a large nonstick skillet with nonstick cooking spray and heat skillet over medium-high heat until hot.
5
Place catfish fillets in single layer in skillet. Cook fillets until golden brown or until fish flakes easily when tested with fork, 2 minutes per side.
6
Serve catfish over cooked rice and garnish with tomato slices and lemon wedges, if desired.
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Grandma's Secret Tip
Grandma's Secret Tip
Making fluffy rice every time was never a problem for Grandma who used a trick she learned from her mother. She would simply add a few drops of bottled or fresh lemon juice to a simmering pot of rice. The lemon juice helped to prevent the rice from sticking together.
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