Cracker Catfish Cracker Catfish

cracker catfish 150 Image by: cracker catfish 150 Author: Canadian Living

With its coating of cracker crumbs, this Cajun favourite is feather-light and flaky. It's delicious with a squeeze of lemon.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2007



Cut fish diagonally in half; place in glass bowl. Whisk buttermilk with mustard; pour over fish, turning to coat. Let stand for 20 minutes. (Make-ahead: Cover and refrigerate for up to 2 hours.)

In shallow baking dish, combine crackers, parsley, paprika, garlic powder, salt and pepper. One at a time, place fish in dish; press crumb mixture all over to adhere. Transfer to waxed paper-lined tray; repeat with remaining fish. Cover and refrigerate for 1 hour.

In large skillet, heat some of the oil over medium-high heat; fry fish, in batches, adding remaining oil as needed and turning once, until golden brown and fish flakes easily when tested, about 8 minutes. Serve with lemon wedges.

Nutritional facts Per serving: about

  • Sodium 846 mg
  • Protein 29 g
  • Calories 459.0
  • Total fat 27 g
  • Cholesterol 76 mg
  • Saturated fat 5 g
  • Total carbohydrate 25 g


  • Iron 9.0
  • Folate 26.0
  • Vitamin A 9.0
  • Vitamin C 12.0
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Cracker Catfish