Sunday, August 10, 2008

Pan-Fried Catfish


Today has been a domestic sort of a day. This morning, I put on a pot of pinto beans with salt pork in the slow cooker. Yummy. Then, I dusted, Windex'ed, and polished all the furniture, mirrors, and other surfaces in the house. (Just call me Holly Homemaker!)

Then, this afternoon, I sauteed thinly sliced cabbage and onion in EVOO with plenty of cracked black pepper. Then, I made my pan-fried catfish. It's super easy.

4 boneless fish fille
ts (I've used catfish and tilapia - both are great)
2 eggs
1 c. grated Parmesan cheese (the kind in the green canister)
1 T. Old Bay seasoning

Rinse
fillets and pat dry. Beat eggs in a shallow dish (I use a large paper plate). In a different shallow dish or plate, mix cheese and seasoning. Dip fish into egg, then into cheese, pressing the cheese on well.

Prepare a nonstick skillet with a few tablespoons oil and preheat on medium heat. Lay the fillets in, but don't crowd them. I fry two at a time. Cook for 4-5 minutes on one side, then turn. (Time depends on how thick the fillets are.) Try to only turn once. Fry until cooked through and golden brown.

This is a really good, easy way to fix catfish. I like to serve it with lemon wedges for a last-minute splash of flavor.



12 comments:

Mrs. Noodles said...

Hi Patti,

Just stopped by from Fuelmyblog. So glad to see you're being successful in your low-carb quest!

Patty said...

Thanks for stopping by, Mrs. Noodles, and thanks for the encouragement!

Gary ("Old Dude") said...

Talapia eater here, and have written down your recipe, will give it a shot in the near future. can you me more explanative about "old bay" seasoning??

Patty said...

Hey, Gary! I love tilapia. But, being a Memphis girl, it's a requirement to like catfish!

Old Bay is a seasoning blend made by McCormick. I use it in all my fish and seafood recipes...even if it's just a sprinkle -- LOVE the flavor. Here's a website:
http://www.mccormick.com/productdetail.cfm?id=6216

I hope the fish works for you. We really like it.

Gary ("Old Dude") said...

Thanks for the seasoning info--caio for now.

Rachel said...

I'm not a fan of catfish but I have been looking for an interesting tilapia recipe. Maybe I will try this for dinner tomorrow.

Patty said...

Well, this one is so quick and easy, it's one of my go-to recipes for fish. If you try it, I hope it works well for you.

You can also use freshly grated Parm if you'd rather, but it works fine with the powdered...

jeri said...

We had fried Tilapia last night. I've made it very similar to how you made yours last night. We just had some old fashioned deep fried last night. I had one piece, so it didn't blow the whole day and it was soooo good.
Jeri

Vikki said...

Girl, you have me drooling on myself. You know how much I love love my catfish!
Hugs,
Vikki

Patty said...

Jeri, I'm so glad! We had leftovers last night, and it was still crisp and good the second night, so that's an added bonus.


And Vikki, I know what you mean...nothing like good fried catfish. Or grilled catfish. Heck, any kind of fish works for me!

les said...

Hello Patty
I am a 53 year old mother of a single adult daughter that drives me nuts! I work for VA Tech's Extension Office in my home town as a Family Nutrition Educator. I have been a nutritionist for 16 years. If you need any tips just let me know.
Just keep in mind that not all carbs are bad and the complex carbs with the nutrients are the ones you need. Be careful with the salt pork because the sodium alone can make you retain a lot of fluid. I have many recipes also if you would like some.

Patty said...

Hi les - thanks for your message. I get the majority of my carbs (or try to, anyway) from non-starchy veggies, but because beans have the whole resistant starch thing going on, lots of fiber, and just 'cause I love them so much, I do have them from time to time. The only time I use salt pork is in a pot of beans that I make from scratch. And I do that probably once every 2 or 3 months or so... Hopefully, we're not getting too much sodium from that...

Interestingly enough, I just got blood test results back today and my sodium was 138, with the liimits being 135-145.

I like your blog! Happy (recent) birthday. I'm always interested in low(er) carb recipes, so I'd be happy to get those.

 
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