Cornmeal Catfish is preserved from a printed clipping in the Seafood section of My Mom’s Recipe Box. The original scans are included alongside the transcription.
Original Recipe Card
Ingredients
- 1 egg
- 2 teaspoons water
- 3 tablespoons all-purpose flour
- 1/4 cup yellow cornmeal
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 4 catfish fillets (5 ounces each)
- 4 teaspoons olive oil
Directions
1. Combine egg and water in pie plate until blended. Spoon flour onto waxed paper. Combine cornmeal, cheese, basil and salt on second piece of waxed paper.
2. Dredge fish in flour. Dip in egg, then in cornmeal mixture to coat.
3. Heat 2 teaspoons of oil in large nonstick skillet. Place 2 fillets in skillet. Cook first side 4 to 5 minutes until golden brown. Turn and cook other side 4 to 5 minutes more. Remove from skillet; keep warm. Repeat with remaining fillets.
Yield
Makes 4 servings at $1.68 each.
Preservation Notes
Front and back scans retain the plated-food photograph and the recipe clipping attached to a card. Staples, overlapping paper, the printed cost per serving, and the nutrition and exchange information remain documented as found; the nutrition values have not been recalculated.
Notes From the Original
Prep: 20 minutes.
Cook: 8 to 10 minutes per batch.
Nutrient Value Per Serving: 511 calories, 70 g protein, 19 g fat, 11 g carbohydrate, 571 mg sodium, 287 mg cholesterol. Exchanges: ½ starch/bread, 7½ meat, 1⅕ fat.
Cornmeal Catfish*
About My Mom’s Recipe Box
This recipe is part of My Mom’s Recipe Box, an ongoing preservation project dedicated to my late mother’s original recipe collection. Every effort is made to preserve the original wording, organization, handwritten notes, typewritten cards, magazine clippings, corrections, and other details exactly as they appeared in her recipe box. When clarification is helpful, it is provided separately so the original recipe remains preserved.
