Southern Breaded Catfish

Southern Breaded Catfish

Southern Breaded Catfish

Southern cooks have traditionally breaded and deep-fried catfish. This new version retains the crunchy, flavorful coating but browns the fillet in a skillet to significantly reduce the amount of fat in the dish.


Makes 4 servings


1/3 cup pecan halves, finely chopped
1/4 cup cornmeal
2 tablespoons all-purpose flour
1 teaspoon paprika
1/4 teaspoon ground red pepper
2 egg whites
4 catfish fillets (about 1 pound)
Nonstick cooking spray
2 cups hot cooked rice


  1. Combine pecans, cornmeal, flour, paprika and ground red pepper in shallow bowl.
  2. Beat egg whites in small bowl with wire whisk until foamy. Dip catfish fillets in pecan mixture, then in egg whites and again in any remaining pecan mixture. Place fillets on plate; cover and refrigerate at least 15 minutes.
  3. Spray large nonstick skillet with cooking spray; heat over medium-high heat. Place catfish fillets in single layer in skillet.
  4. Cook fillets 2 minutes per side or until golden brown and fillets flake easily when tested with fork. Serve over rice. Serve with vegetables and garnish, if desired.

Nutritional Information

Serving Size: 1 fillet with 1/2 cup cooked white rice (without vegetables and garnish)
Calories 297
Calories from Fat 25 %
Total Fat 8 g
Saturated Fat 1 g
Cholesterol 65 mg
Carbohydrate 33 g
Fiber 2 g
Protein 22 g
Sodium 76 mg

Dietary Exchange

Starch 2
Meat 2-1/2

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