Tested till perfect Chili Cornmeal Catfish

Chili Cornmeal Catfish

Chili–spiked cornmeal gives a crispy crust to catfish. Another firm-fleshed white fish, such as tilapia, can be used.

By The Canadian Living Test Kitchen

Source: Holiday Celebrations: 2007

  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 lb 2lbcatfish filletcatfish fillets
  • 1/4 cup 1/4cupeach cornmeal and all-purpose flour
  • 2 tsp 2tspchili powder
  • 1/2 tsp 1/2tspeach salt and pepper
  • 1/2 cup 1/2cupvegetable oil
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Cut fish diagonally into 1-inch (2.5 cm) wide strips. In bowl, whisk together cornmeal, flour, chili powder, salt and pepper. In batches, press fish into cornmeal mixture, turning to coat. Shake off excess; place fish on tray.

In large heavy skillet, heat oil over medium-high heat. In batches, fry fish, turning once, until golden and crispy, about 6 minutes. Transfer to paper towel–lined baking sheet. (Make-ahead: Keep warm in 250°F/120°C oven for up to 30 minutes.)

Nutritional Information Per serving: about

cal 243 pro 18g total fat 17g sat. fat 2g
carb 4g fibre 0 chol 57mg sodium 161mg

% RDI:

calcium 1 iron 6 vit A 3 vit C 2
folate 9
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