Cornmeal-Crusted Catfish Fillets

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  • Yield: 4 servings
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1/4-cup yellow cornmeal

2 Tbs. all-purpose flour

1 tsp. salt

1 lb. catfish fillets

1/2 to 1-1/2 tsp. original Tabasco brand pepper sauce

2 Tbs. olive oil, divided

2 Tbs. butter, divided

lemon wedges


  1. Combine cornmeal, flour and salt on large plate. Brush catfish fillets with Tabasco sauce. Press fish into cornmeal mixture to coat well on both sides. Heat 1 tablespoon each of olive oil and butter in 12-inch skillet over medium heat. Add fillets and cook 4 minutes. With spatula, carefully turn fish. Add remaining oil and butter. Cook 4 minutes longer or until fish flakes easily when tested with a fork. Garnish with lemon wedges.