May 12, 2010

Southern Breaded Catfish

fish/seafood, Healthy Recipes, main dish, nuts, Quick, stovetop

Presented by

22 ratings

Prep time: 20 minutes
Cooking time: 4 to 5 minutes
Servings: 4
Partner: Marinated Vegetable Salad

This crispy taste sensation was a seafood specialty that the whole family enjoyed.

Ingredients

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.

Grandma's Secret Trick

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.