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Nutrition Facts
Serving Size 163 g
(Approx. 5 Servings)
Amount Per Serving
Calories 340 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 120 mg 40%
Sodium 180 mg 8%
Total Carbohydrate 37 g 12%
Dietary Fiber 2 g 8%
Sugars 0 g
Protein 21 g
Vitamin A 2% Iron 10%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Basic Fried Catfish

Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
5  People


Recipe makes 5 Servings

1/2 cup(s) canola oil
1 Lb catfish fillet, cut into 1-inch thick strips
3/4 cup(s) enriched yellow cornmeal
1 cup(s) flour
1/8 Tsp salt
1/8 Tsp cayenne pepper
1/8 Tsp garlic powder
2 large eggs, beaten
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Heat oil in a deep skillet over medium-high.
Rinse catfish strips with water and pat dry.
Combine cornmeal with 1/4 cup flour, salt, cayenne and garlic powder in a shallow bowl. Blend until evenly mixed.
Place remaining flour in a second bowl.
Beat eggs in a third bowl.
Coat fish strips in flour.
Dip floured strips in beaten egg.
After removing strips from beaten egg, coat catfish evenly with cornmeal mixture.
Fry strips, one portion at a time, in 375°F oil 4 to 5 minutes until golden. Avoid crowding and try to prevent pieces from touching.
Drain on paper towel and serve hot.



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