cornmeal catfish fillets
Pan-fried catfish fillets with a crisp cornmeal coating.
Ingredients
egg white
1
milk
1 cup
cornmeal
1 cup
salt
3/4 teaspoon
garlic powder
1/4 teaspoon
cayenne pepper
1/4 to 1/2 teaspoon
pepper
1/8 teaspoon
catfish fillets (8 ounces each)
4
vegetable oil
to taste
lemon or lime wedges
optional
Instructions
1
Breading
In a shallow bowl, whip the egg white until frothy; add milk and mix thoroughly. In another shallow bowl, combine cornmeal, salt, garlic powder, cayenne pepper, and black pepper. Dip each catfish fillet into the milk mixture, then coat evenly with the cornmeal mixture.
2
Pan-frying
Heat vegetable oil 1/4 inch deep in a large skillet over medium-high heat. Cook the fish for 3-4 minutes per side until the flesh flakes easily with a fork. Garnish with lemon or lime wedges if desired.
