Photo credit: John Cochran

Cornmeal Crusted Catfish with Cucumbers

Although catfish is the traditional choice in the South, haddock or flounder work just as well.


  • 4 cups sliced cucumbers
  • 1⁄4 teaspoon salt
  • Freshly ground black pepper to taste
  • 2 tablespoons finely diced red onion
  • 1 tablespoon red wine vinegar

  • 1 tablespoon extra-virgin olive oil
  • Pinch of cayenne pepper
  • 1 pound U.S. farm-raised catfish
  • 1 tablespoon grainy mustard
  • 1⁄4 cup cornmeal


  • 1. Place the cucumbers in a large bowl and toss with a quarter teaspoon of salt and pepper. Add the red onion, red wine vinegar, 2 teaspoons of olive oil, and cayenne, combine thoroughly, and set aside.
  • 2. Season both sides of the fish with remaining eighth of a teaspoon of salt and black pepper. Paint 1 side of the fish with a thin layer of grainy mustard and then coat with cornmeal.
  • 3. Heat a large heavy bottom skillet over medium heat. Coat with the remaining teaspoon of olive oil. Cook the fish until the crust is golden brown, approximately 2 minutes, flip fish, and cook until just flaky, 3 additional minutes.
  • 4. Serve topped with the cucumber mixture.

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