Gluten-Free Crisp Catfish with Apple-Celery Slaw | Midwest Living

Gluten-Free Crisp Catfish with Apple-Celery Slaw

Gluten-Free Crisp Catfish with Apple-Celery Slaw

Login to rate this recipe.
  • Makes: 4 servings
  • Start to Finish 25 mins

Login to save this recipe


  • 1 -1 1/2 pounds fresh or frozen catfish fillets
  • 1 lemon, halved
  • 1/3 cup mayonnaise
  • 1 tablespoon honey
  • 1 1/2 cups thinly sliced celery (3 stalks)
  • 1 Granny Smith apple, thinly sliced
  • 1 cup shredded red cabbage
  • 1/2 teaspoon salt
  • 1/3 cup yellow cornmeal
  • 1 teaspoon chili powder
  • 2 tablespoons vegetable oil


  1. Thaw fish, if frozen. Cut one lemon half into slices or wedges; set aside. Juice the remaining lemon half. In a large bowl combine the lemon juice, mayonnaise, and honey. Remove 2 tablespoons mayonnaise mixture and set aside. For slaw, stir celery, apple, and cabbage into the mayonnaise mixture in bowl; set aside.
  2. Rinse fish; pat dry with paper towels. Sprinkle fish with salt; brush with reserved mayonnaise mixture. In a shallow dish combine cornmeal and chili powder; coat fish with mixture.
  3. In a 12-inch skillet heat oil over medium heat. Add fish to skillet; cook for 6 to 8 minutes or until golden and fish flakes when tested with a fork, turning once. Serve fish with slaw and the lemon slices or wedges.

Nutrition Facts

(Gluten-Free Crisp Catfish with Apple-Celery Slaw)

Servings Per Recipe 4, sodium (mg) 488, fiber (g) 4, Cobalamin (Vit. B12) (µg) 3, Polyunsaturated fat (g) 12, Monounsaturated fat (g) 8, Folate (µg) 32, carb. (g) 25, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 5, chol. (mg) 60, Fat, total (g) 31, cal. (kcal) 446, Niacin (mg) 3, Riboflavin (mg) 0, Thiamin (mg) 0, Mark as Free Exchange () 0, vit. C (mg) 34, iron (mg) 1, vit. A (IU) 632, pro. (g) 19, calcium (mg) 50, sugar (g) 11, Potassium (mg) 580

Add Your Comment