Recipe By EHOLT
Published Jul 17th
Prep 30m Cook 15m Additional - Ready In 45m
Servings 4 filets Calories 489.5

Lightly fried and very flavorful. Sure to please all. Serve with lemon wedges and homemade tartar sauce.

Recipe Ingredients

  • 1 cup cornmeal
  • 2 teaspoons ground cayenne pepper
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • ⅓ cup extra virgin olive oil
  • 4 (4 ounce) fillets catfish
  • 1 cup milk
  • 4 cloves garlic, minced

Cooking Directions

  1. 1 In a mixing bowl, stir together cornmeal, cayenne pepper, paprika and onion powder. Mix well. Pour mixture onto a large sheet of waxed paper.
  2. 2 Heat oil in a large skillet over medium heat.
  3. 3 Pour milk into a medium bowl. Dip catfish filets into milk and hold up and let the milk drip off. Roll the milk-soaked filet in the cornmeal mixture until completely covered. Set aside.
  4. 4 Fry the garlic in the hot skillet, but do not burn. Add the coated catfish filets and cook for 5 to 7 minutes on each side, sprinkling salt on the fish after each turn. Cook until golden brown and fish flakes easily with a fork. Drain on paper towels.

Nutrition Facts

  • Calories 489.5
  • Carbohydrate 32.7 g
  • Cholesterol 57.5 mg
  • Fat 29.3 g
  • Fiber 2.1 g
  • Protein 22.5 g
  • Saturated Fat 5.5 g
  • Sodium 88.2 mg
  • Sugar 3.9 g


  1. As written it isn't terrible but there are some issues. The garlic tends to burn easily and the fish really doesn't need it; but if you want that flavor use some garlic powder in the seasoning. The seasonings listed aren't bad at all but cajun seasoning is even better. Whatever seasoning you use use it - Read more ...
  2. Absolutely fantastic! I rubbed the fish with Adobo seasoning on both sides before dredging it in the cornmeal coating. I did not use the milk. The fish already had enough moisture for the coating to stick to. I recommend seasoning the fish in some manner (eg salt and pepper or Adobo) before adding the coating. - Read more ...
  3. If I were to make this again I would cut the corn meal in half and add 1 cup of flour and add some garlic maybe some kosher salt something to add some flavor to it.
  4. I used a packaged fish fry mix and just added garlic powder onion powder and paprika. The mix already had a good amount of cayenne and also had some lemon juice added to it. My fish turned out very flavorful and juicy. And yes make sure your oil is hot enough before laying anything battered - Read more ...
  5. I won't make this again. A much better coating is Italian bread crumbs with Seasoned Salt and more Oregano. Dip fish in milk/egg, coat with coating and fry. Serve with lemon juice. Works with any lean fish like perch, walleye, catfish etc.
  6. This recipe was good. As always when frying be sure the oil is hot enough before adding your fish. Otherwise you'll end up with a not-so-tasty disaster (which I did the on my first attempt at this recipe).
  7. I wish I had put these in the oven to finish them off too -- the fillets were thick and I overcooked them on the stove. Unfortunately the olive oil gave these a funny taste (I wish I had used canola oil) and the overcooking caused the garlic to taste bitter. Ick. Seasoning was yummers - Read more ...
  8. This recipe was quick and simple. I had some thick filets that did not get done when the crust looked done so I put them in the oven. They turned out great. This dish is kind of hot. My 6 year old did not eat the crust because it was to hot for her. My - Read more ...
  9. I noticed the question about mercury content in catfish. As I understand it mercury content is of concern for ocean fish such as tuna shark etc. Catfish being a river or farm raised fish is not one of the fish that we are supposed to limit in our diets due to mercury. Same goes for - Read more ...