Crispy Catfish

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Makes: 4  servings Prep 15 mins Cook 12 mins


  • 1 8 ounce container low-fat plain yogurt
  • 3 tablespoons  crumbled blue cheese
  • 2 tablespoons  mayonnaise
  • 1/4 teaspoon  minced garlic
  • 1/2 cup  peeled and diced English cucumber
  • 1/2 cup  cornmeal
  • 1/2 teaspoon  ground red pepper
  • 1/2 teaspoon  salt
  • 4 catfish fillets (1-1/2 to 2 pounds total)
  • 1 large egg, lightly beaten
  • 1 teaspoon  vegetable oil
  • 2 tablespoons  butter or margarine, divided
  • 1 tablespoon  hot pepper sauce


1. For Blue-cheese Sauce, line a sieve with paper towel or coffee filter; set over a bowl. Spoon yogurt into sieve; cover and refrigerate 1 hour to drain. Combine drained yogurt, blue cheese, mayonnaise, garlic, and cucumber in medium bowl. Cover and refrigerate 15 minutes.

2. Meanwhile, combine cornmeal, ground red pepper, and salt in 9-inch pie plate. Dip each fillet in egg, then coat in cornmeal, shaking off excess.

3. Heat oil and 1 tablespoon butter in large nonstick skillet over medium-high heat. Fry fish 3 to 4 minutes per side, until golden brown and cooked through. Transfer fish to each of four serving plates. Melt remaining 1 tablespoon butter in same skillet over low heat; remove from heat. Stir in pepper sauce; divide and drizzle over fish, scraping pan with a rubber spatula. Serve immediately. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)535,
  • Fat, total(g)34,
  • chol.(mg)154,
  • sat. fat(g)10,
  • carb.(g)16,
  • fiber(g)1,
  • pro.(g)41,
  • sodium(mg)684,
  • Percent Daily Values are based on a 2,000 calorie diet
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