Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Catfish | not in our table | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 catfish fillets, (about 6 to 8 ounces each)
- 1/3 cup cornmeal
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/8 teaspoon freshly ground black pepper
- 1 egg, lightly beaten
- 1 tablespoon water
- 1/2 cup CRISCO Oil
- tartar sauce, (optional)
- =
Directions
Rinse fish. Pat dry. Combine cornmeal, flour, salt, paprika, onion
powder and pepper on sheet of plastic wrap or wax paper.
Combine egg and water in shallow dish or pie plate. Dip fish in egg
Coat with cornmeal mixture.
Heat Crisco Oil to 365°F in electric skillet or on medium-high heat
in large heavy skillet. Fry fish for 5 to 7 minutes on each side or
until crisp and browned. Drain on paper towels. Serve with tartar
sauce, if desired.
Note: Any firm, white-fleshed fish fillet such as flounder, sole or
cod can be cooked in the same way. The coating also works well on
turkey cutlets or boneless, skinless chicken breasts.