Cornmeal Catfish with Parmesan Wedges

Recipe

Main Dish
Cornmeal Catfish with Parmesan Wedges

Primary Media

White plate filled with cornmeal-crusted catfish and side of parmesan potato wedges

User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data

4
Servings
15min
Prep
43min
Total

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    Description

    Fish fries aren't just for Friday anymore. We could eat this every night.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    ¼ c.buttermilk
    1 tsp.hot sauce
    4(6-oz. each) U.S. farm-raised catfish fillets, skinned and deboned
    ½ c.cornmeal
    Hy-Vee sea salt, to taste
    Hy-Vee ground black pepper, to taste
    2 tbsp.Hy-Vee unsalted butter
    1 tbsp.Gustare Vita olive oil
    12 oz.Hy-Vee frozen potato wedges
    ¼ c.Hy-Vee shredded Parmesan cheese
    Lemon wedges, for serving
    Hy-Vee tartar sauce, for serving

    Things To Grab

    • Small bowl
    • Silicone pastry brush
    • Nonstick skillet
    • Meat thermometer

    Directions

    1. In a small bowl, combine buttermilk and hot sauce; brush on catfish and marinate for 10 minutes. Drain and discard buttermilk mixture.
    2. Coat catfish lightly with cornmeal and season to taste with sea salt and black pepper.
    3. In a nonstick skillet, heat butter and olive oil over medium heat. Cook fish for 8 minutes or until golden and crisp and internal temperature reaches 145 degrees, turning once halfway through.

    4. Meanwhile, prepare potato wedges according to package directions. Sprinkle with Parmesan towards the end of baking.

    5. Serve fish with potatoes, lemon wedges and tartar sauce.

    Nutrition facts

    Servings

    500 Calories per serving

    Amounts Per Serving

    • Total Fat: 24g
    • Cholesterol: 115mg
    • Sodium: 650mg
    • Total Carbohydrates: 34g
    • Protein: 32g

    Daily Values

    0%
    Vitamin A 6%
    0%
    Vitamin C 10%
    0%
    Iron 10%
    0%
    Calcium 10%

    Recipe Source:

    Hy-Vee Seasons Spring 2016.