Cornmeal Crusted Catfish With Tomato Gravy Recipe

Cooking Directions

• STEP 1.In a shallow dish, combine cornmeal, salt, pepper, and paprika.
• STEP 2.Dip catfish fillets into beaten egg, then coat with the cornmeal mixture.
• STEP 3.Heat oil in a large skillet over medium heat. Cook catfish fillets until golden brown and crispy, about 3-4 minutes per side.
• STEP 4.In a separate saucepan, heat olive oil and sauté onions and garlic until softened.
• STEP 5.Add diced tomatoes, tomato paste, sugar, salt, and pepper to the saucepan. Simmer for 10 minutes, stirring occasionally.
• STEP 6.Serve the cornmeal crusted catfish with the tomato gravy spooned over the top. Garnish with fresh parsley, if desired.
• STEP 7.Cooking Tips: Make sure the oil is hot enough before adding the catfish fillets to ensure a crispy crust. You can also bake the catfish in the oven at 400°F for about 15-20 minutes for a healthier alternative. Store any leftover catfish and tomato gravy separately in airtight containers in the refrigerator. Reheat in the oven or microwave before serving.
• STEP 8.Storage and Serving: This dish is best served fresh and hot. However, you can store any leftovers in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.

Cooking Tips

• Make sure the oil is hot enough before adding the catfish fillets to ensure a crispy crust.
• You can also bake the catfish in the oven at 400°F for about 15-20 minutes for a healthier alternative.

Storage and Serving

• This dish is best served fresh and hot.
• However, you can store any leftovers in the refrigerator for up to 2 days.
• Reheat in the oven or microwave before serving.