Cornmeal Crusted Catfish with Grilled Tomato and Sweet Onion Salad Recipe

Name: Cornmeal Crusted Catfish with Grilled Tomato and Sweet Onion Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 beefsteak tomatoes, sliced into 1/2 inch slices; 2 Vidalia onions, sliced into 1/2 inch slices; Salt; Black Pepper; Canola oil; 2 tablespoons balsamic vinegar; 2 tablespoons fresh thyme, chopped; 1 cup cornmeal; 1 teaspoon cayenne Pepper; 4 catfish fillets

Servings: persons

2 beefsteak tomatoes, sliced into 1/2 inch slices
2 Vidalia onions, sliced into 1/2 inch slices
Salt
Black Pepper
Canola oil
2 tablespoons balsamic vinegar
2 tablespoons fresh thyme, chopped
1 cup cornmeal
1 teaspoon cayenne Pepper
4 catfish fillets

1
Season the tomatoes and onions with salt and pepper on both sides.
2
Brush the tomatoes and onions with canola oil on both sides.
3
Place tomatoes and onions on a hot grill and grill for 3 minutes per side.
4
Remove from the grill and coarsely chop.
5
Place in a bowl and add balsamic vinegar and thyme.
6
Check for seasoning.
7
Set aside.
8
In a shallow dish, combine cornmeal, salt, pepper and cayenne pepper.
9
Lightly dredge the catfish fillets in the cornmeal, pressing lightly to make the cornmeal stick well.
10
Place a saute pan on the grill and heat.
11
When the pan is hot, add 3 tablespoons of canola oil and heat.
12
Place the catfish in the pan, and pan fry for 3 to 4 minutes per side or until the cornmeal is golden brown.
13
Serve the catfish with the grilled tomato and onion salad.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 beefsteak tomatoes, sliced into 1/2 inch slices, 2 Vidalia onions, sliced into 1/2 inch slices, Salt, Black Pepper, and more.

Yes, Cornmeal Crusted Catfish with Grilled Tomato and Sweet Onion Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cornmeal Crusted Catfish with Grilled Tomato and Sweet Onion Salad

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