Pan-Fried Catfish with Chile Breading 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 cup dry breadcrumbs
- 4 Tbs. canned chile peppers, drained and finely chopped
- 2 Tbs. butter, room temperature
- ½ tsp. chili powder
- ¼ tsp. salt
- 4 catfish fillets, 1½-2 lbs. total
- 2 Tbs. oil
Directions
1 In a bowl, combine breadcrumbs, chile peppers, butter, chili powder and salt until a paste forms.
2 Press ¼ of crumb mixture onto each fillet. Refrigerate for 10 minutes.
3 In a frying pan, heat oil over medium heat. Carefully lay fillets in pan, breaded side down, taking care not to crowd fish. (If necessary, cook fish in two batches.) Cook until browned, 5 to 6 minutes. Turn fillets over and cook until done, 5 to 6 minutes more. Serve with tartar sauce if desired.
Yield
4 servings
Preservation Notes
Both scans are included. The front shows a blue check beside ‘Quick to make’; staples and the layered clipping are visible. Nutrition is reproduced, not recalculated.
Notes From the Original
An old familiar flavor with a dash of modern heat. Serve plain with lemon or add our spicy tartar sauce.
Work Time: 15 min.
Total Time: 35 min.
Per serving: Cal. 409 Pro. 34g Fat 21g Sod. 563mg Carb. 19g Chol. 115mg
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.
