{"id":234184,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/cornmeal-crusted-catfish\/"},"modified":"2023-11-22T07:54:29","modified_gmt":"2023-11-22T13:54:29","slug":"cornmeal-crusted-catfish","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/cornmeal-crusted-catfish\/","title":{"rendered":"Cornmeal-Crusted Catfish"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"

To help breading adhere to the fish, pat the fillets dry and coat lightly with flour before dipping into egg and dredging into the cornmeal coating. 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Can you use frozen catfish fillets to make cornmeal-fried catfish?<\/h3>Yes! Just thaw the fish overnight in the refrigerator before use. And be sure to avoid these common fish-cooking mistakes<\/a>.

What other spices can you put in cornmeal-fried catfish batter?<\/h3>Paprika or smoked paprika would be a nice addition, or you can substitute seafood seasoning for the Cajun seasoning in this recipe. A lemon-pepper blend would give this dish a bright and spicy accent. Learn how to substitute spices<\/a> with ease and use what you have on hand.

What can you serve with cornmeal-fried catfish?<\/h3>Picnic salads<\/a> are my favorite go-to for this cornmeal-fried catfish, along with potato chips or French fries. And don\u2019t forget the homemade tartar sauce<\/a>!

\u2014
Christine Rukavena<\/a>, Taste Recipes Senior Book Editor<\/i>"}],"CommentCount":1,"RatingCount":1,"RecipeCommentDetails":[{"Comment":"

You can use Old bay instead of the cajun seasoning if you prefer, and use japaneze panko crumbs instead of any white flour. 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