Cornmeal-crusted Catfish Fillets

Cornmeal-crusted Catfish Fillets Recipe

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 14 minutes | Servings: 4

Introduction

Cornmeal-crusted catfish fillets are a delicious and flavorful dish that is perfect for a summer barbecue or a quick weeknight dinner. The crispy cornmeal crust adds a satisfying crunch to the tender and flaky catfish fillets, while the cajun seasoning gives it a spicy kick. This recipe is easy to make and is sure to be a hit with your family and friends.

History

Catfish is a popular dish in the southern United States, where it is often fried or grilled. The use of cornmeal as a coating for catfish fillets is a traditional method that dates back to the early days of American cuisine. Cornmeal was a staple ingredient in many southern households, and it was often used to coat fish and other meats before frying or grilling. The crispy texture and rich flavor of the cornmeal complement the mild taste of the catfish, making it a perfect pairing.

Ingredients

Fish

1.25 lb (567 g) catfish or black fish fillets
1 whole egg, well beaten
3 tbsp cornstarch
salt and freshly ground pepper, to taste

Crust mixture

0.5 cup yellow or white cornmeal
1 to 2 tsp chili powder or cajun seasoning, to taste
1 tsp garlic powder
1 tsp onion powder
0.5 tsp light salt, or to taste
non-fat or canola oil cooking spray

Garnishes

your favorite salsa
light or non-fat sour cream

How to prepare

Preheat the grill.
If you have a grill with a variable temperature control, set it to medium-high (1 or 2 steps below high) or to about 350°F (177°C) to 400°F.
Cut the fish into 4 equal pieces and place them in a shallow dish or pie plate.
In a small bowl, whisk together the egg, cornstarch, salt, and pepper until the cornstarch is dissolved.
Pour the mixture over the fish.
Turn the pieces so that both sides of the fish are coated with the egg mixture.
Use immediately, or cover tightly and refrigerate for 20 minutes, or up to 1 hour.
In a shallow dish, use a fork to mix the cornmeal, Cajun seasoning or chili powder, garlic and onion powders, and salt. Place the dish near the grill.
Dip each catfish fillet into the coating mixture, ensuring all sides are covered, and place them on a large plate.
Lightly spray each fillet on both sides with cooking spray.
Place the fish on the grill and grill for a total of 6 to 7 minutes on a 2-sided contact grill, or 12 to 14 minutes total (6 to 7 minutes on each side) on a hibachi, a combination grill, or an infusion grill.
To test for doneness, check to make sure the fish is opaque in the center, flaky when pricked with the tip of a knife, and that the interior temperature reaches 135°F (57°C) to 140°F on an instant-read thermometer.
Top each fillet with a dollop of salsa and sour cream, or serve it on the side.

Variations

Use different seasonings such as lemon pepper, Old Bay seasoning, or Italian seasoning for a different flavor profile.
Substitute the catfish fillets with tilapia, cod, or another white fish for a variation.
Add a squeeze of lemon juice or a sprinkle of fresh herbs before serving for a burst of freshness.

Cooking Tips & Tricks

Make sure to preheat your grill before cooking the catfish fillets to ensure even cooking.

- Use a variable temperature control on your grill to adjust the heat as needed.

- Coat the fish fillets in the egg mixture and cornmeal mixture just before cooking to ensure a crispy crust.

- Test for doneness by checking that the fish is opaque in the center, flaky when pricked with a knife, and reaches an internal temperature of 135°F to 140°F.

- Serve the catfish fillets with your favorite salsa and sour cream for a delicious and flavorful meal.

Serving Suggestions

Serve the cornmeal-crusted catfish fillets with a side of coleslaw, cornbread, or a green salad for a complete meal.

Cooking Techniques

Grilling the catfish fillets gives them a smoky flavor and crispy texture, but you can also bake them in the oven or fry them in a skillet for a different cooking technique.

Ingredient Substitutions

Substitute the cornmeal with breadcrumbs or panko for a different texture.

- Use any type of white fish fillets such as tilapia, cod, or haddock in place of catfish.

- Replace the cajun seasoning with chili powder, paprika, or your favorite spice blend for a different flavor profile.

Make Ahead Tips

You can prepare the egg mixture and cornmeal mixture ahead of time and store them in separate containers in the refrigerator until ready to use. You can also marinate the fish fillets in the egg mixture for up to 1 hour before cooking.

Presentation Ideas

Serve the cornmeal-crusted catfish fillets on a platter with a garnish of fresh herbs or lemon wedges for a beautiful presentation. You can also arrange them on a bed of mixed greens or rice for an elegant touch.

Pairing Recommendations

Pair the cornmeal-crusted catfish fillets with a glass of white wine, a cold beer, or a refreshing iced tea for a perfect pairing. Serve them with a side of coleslaw, cornbread, or roasted vegetables for a complete meal.

Storage and Reheating Instructions

Store any leftover catfish fillets in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F for 10-15 minutes or until heated through. You can also reheat them in a skillet on the stovetop over medium heat for 5-7 minutes.

Nutrition Information

Calories per serving

Each serving of cornmeal-crusted catfish fillets contains approximately 300 calories.

Carbohydrates

Each serving of cornmeal-crusted catfish fillets contains approximately 20 grams of carbohydrates.

Fats

Each serving of cornmeal-crusted catfish fillets contains approximately 10 grams of fat.

Proteins

Each serving of cornmeal-crusted catfish fillets contains approximately 25 grams of protein.

Vitamins and minerals

Cornmeal-crusted catfish fillets are a good source of vitamin B12, niacin, and selenium.

Alergens

This recipe contains fish and eggs.

Summary

Cornmeal-crusted catfish fillets are a nutritious and delicious meal that is high in protein and low in carbohydrates. They are a good source of vitamins and minerals, making them a healthy choice for a balanced diet.

Summary

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for cornmeal-crusted catfish fillets. It was a warm summer day, and I was visiting my dear friend, Mrs. Jenkins, at her cozy farmhouse in the countryside. Mrs. Jenkins was known for her delicious home-cooked meals, and that day was no exception.

As we sat at her kitchen table, sipping on sweet tea and catching up on the latest gossip, Mrs. Jenkins suddenly got up and disappeared into her pantry. She returned with a worn recipe card in her hand, a smile on her face.

"Have you ever tried cornmeal-crusted catfish, my dear?" she asked me, her eyes twinkling with excitement.

I shook my head, curious to see what she had in store. Mrs. Jenkins explained that the recipe had been passed down from her grandmother, who had learned it from a dear friend many years ago. She unfolded the yellowed card and began to read aloud the ingredients and instructions.

"First, you'll need to season the catfish fillets with salt, pepper, and a bit of cayenne pepper for some heat," Mrs. Jenkins instructed, her voice soft and soothing.

Next, she explained how to dredge the fillets in a mixture of cornmeal, flour, and spices, giving them a crunchy coating that would crisp up beautifully when pan-fried in hot oil. As she spoke, I could practically smell the savory aroma wafting through the kitchen.

Mrs. Jenkins showed me how to carefully place the fillets in the sizzling pan, flipping them over once they had turned a golden brown. She stressed the importance of not overcrowding the pan, so each fillet could cook evenly and develop a crispy crust.

As the catfish cooked, Mrs. Jenkins whipped up a tangy remoulade sauce to serve alongside the fillets. She combined mayonnaise, mustard, pickles, and a squeeze of lemon juice, creating a zesty accompaniment that would complement the rich flavor of the fish.

Finally, she plated the catfish fillets, drizzling the remoulade sauce over the top and garnishing with a sprinkle of fresh herbs. The dish looked like a work of art, each fillet glistening with a golden crust and beckoning to be tasted.

I took my first bite of the cornmeal-crusted catfish, and my taste buds erupted with delight. The crunchy coating gave way to tender, flavorful fish, and the tangy remoulade added a burst of brightness to each bite. It was a symphony of flavors, a dish that spoke of tradition and love passed down through generations.

As I savored the last bite of catfish, I felt a sense of gratitude for Mrs. Jenkins and her willingness to share her family recipe with me. It was a moment I would never forget, a memory that would linger in my heart and on my taste buds for years to come.

And so, whenever I make cornmeal-crusted catfish fillets now, I think of that warm summer day in Mrs. Jenkins' kitchen, surrounded by laughter and love. I am reminded of the power of food to bring people together, to create lasting memories and bonds that endure the test of time. And for that, I am forever grateful.