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Quick Pan-Fried Catfish

Source of Recipe


Southern Living, July 2005






List of Ingredients



• 3/4 cup all-purpose baking mix
  
• 1/2 cup yellow cornmeal
  
• 1 Tbsp Old Bay seasoning
  
• 4 (4- to 6-ounce) catfish fillets
  
• 1/2 cup Ranch dressing
  
• 3 Tbsp vegetable oil
  
• Lemon wedges
  






Instructions



1. Combine first 3 ingredients in a shallow bowl.
   
   
2. Pat catfish fillets dry with paper towels; brush both sides of each fillet evenly with Ranch dressing. Dredge in cornmeal mixture; lightly press cornmeal mixture onto fillets.
   
   
3. Cook catfish in hot vegetable oil in a large nonstick skillet over medium-high heat 3 to 5 minutes on each side or until fish just flakes with a fork. Serve immediately with lemon wedges.
   
   Makes 4 servings.
   
   
   Serve with coleslaw and:
   
   LEMON-GARLIC TOAST
   
   • 1/4 cup butter, softened
   • 1-1/2 tsp minced fresh parsley
   • 1-1/2 tsp grated lemon rind
   • 1/8 tsp garlic powder
   • 8 (3/4-inch-thick) French bread slices
   
   Stir together first 4 ingredients in a small bowl. Spread about 1/2 teaspoon butter mixture on both cut sides of each bread slice.
   
   Heat a large nonstick skillet over medium-high heat until hot. Add bread slices and cook 2 minutes on each side, or until toasted.
   
   Makes 4 servings.
   
   






Final Comments


PREP: 15 minutes
COOK: 10 minutes