cup cooking oil pounds cleaned catfish fillets cups white self-rising cornmeal teaspoons salt teaspoon ground black pepper large eggs lightly beaten A few dashes of hot sauce, optional tablespoons water Lemon wedges, optional
Heat the oil in a large skillet over medium-high heat until it reaches 350 degrees F. Season both sides of the fillets with salt and pepper.
In a shallow baking dish combine the cornmeal, salt and pepper. Break the eggs into another shallow baking dish. Add the water and lightly beat the egg. Add hot sauce to the egg mixture if desired. Dredge the fish fillets in the flour.
Coat with the egg mixture. Place the fillets back into the cornmeal and coat thoroughly.
Place the fillets in the hot oil a few at a time. Fry for 7-8 minutes until the cornmeal coating is golden brown and the fish flakes easily with a fork. Place cooked fish on paper towels or newspaper to drain.
199 kcal per serving
12 g per serving
7 g per serving