Italian Style Catfish
Italian-style catfish features tender fillets coated in cornmeal and topped with a flavorful tomato and wine sauce, making it a delightful dish for seafood lovers and family dinners.
Ingredients
- 2 tsp vegetable oil
- 2 green onions ⓘ
- 1 garlic clove
- 1/2 cup tomato juice ⓘ
- 1/4 cup white wine ⓘ
- 1/2 tsp dried Italian seasoning ⓘ
- 1 1/2 lb catfish fillets ⓘ
- salt to taste ⓘ
- pepper to taste ⓘ
- 1 Tbsp chopped parsley ⓘ
- 1/3 cup yellow cornmeal ⓘ
- 2 Tbsp vegetable oil ⓘ
- 2 Tbsp margarine ⓘ
- 1/4 cup freshly shredded Parmesan cheese ⓘ
Instructions
- Heat 2 teaspoons of vegetable oil in a medium saucepan; stir in sliced green onions and minced garlic.
- Cook over medium heat until tender, about 2-3 minutes.
- Stir in tomato juice, white wine, dried Italian seasoning, and crushed red pepper; simmer until reduced to a thick sauce, about 7 to 8 minutes, stirring occasionally.
- Add chopped tomatoes and chopped parsley to the sauce; set aside.
- Rinse catfish fillets under cold water and pat dry with paper towels.
- Season the catfish fillets with salt and pepper.
- Coat the seasoned fillets with yellow cornmeal.
- Heat 2 tablespoons of vegetable oil and 1 tablespoon of margarine in a skillet over medium heat.
- Cook the coated catfish fillets until golden brown and cooked through, about 4-5 minutes per side.
- Serve the catfish topped with the tomato sauce and sprinkled with freshly shredded Parmesan cheese.
Tips & Substitutions
For a crispy coating, ensure the catfish fillets are thoroughly dried before dredging in cornmeal. If you prefer a healthier option, consider using whole wheat flour instead of cornmeal. You can also substitute the margarine with olive oil for a richer flavor. If you enjoy a bit of heat, add some crushed red pepper flakes to the sauce for an extra kick.
Serving Suggestions
Serve the Italian Style Catfish over a bed of rice or alongside a fresh green salad for a balanced meal. It pairs beautifully with Shrimp Linguine or a simple side of steamed vegetables. For a complete Italian-inspired dinner, complement with garlic bread and a light white wine.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the catfish in a preheated oven at 350°F (175°C) for about 10 minutes to retain its crispiness. The sauce can be reheated on the stovetop over low heat until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Style Catfish contains roughly 206 calories, with 6g protein, 32g carbohydrates, and 8g fat. It is an excellent source of vitamin C (285% of the Daily Value), vitamin A (43% of the Daily Value), and dietary fiber (26% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1955mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen catfish fillets for this recipe?
Yes, you can use frozen catfish fillets. Just make sure to thaw them completely in the refrigerator before cooking to ensure even cooking and to avoid excess moisture.
What can I substitute for white wine in the sauce?
If you prefer not to use white wine, you can substitute it with an equal amount of chicken broth or vegetable broth for added flavor without the alcohol.
How do I know when the catfish is cooked through?
The catfish is cooked through when it becomes opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C) for safe consumption.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).