| CRISPY CATFISH |
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Preparation time: 15 minutes Total time: 25 minutes 4 servings 4 catfish fillets (about 6 ounces each) 1/3 cup cornmeal 1/3 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon onion powder 1/8 teaspoon freshly ground black pepper 1 egg, lightly beaten 1 tablespoon water 1 cup CRISCO Oil Tartar sauce (optional) Rinse fish; pat dry. Combine cornmeal, flour, salt, paprika, onion powder and pepper in a small shallow dish or pie plate. Combine egg and water in shallow dish or pie plate. Dip fish in egg mixture. Coat with cornmeal mixture. Heat Crisco Oil to 365ºF in electric skillet or on medium-high heat in large heavy skillet. Fry fish for 5 to 7 minutes on each side or until crisp and browned. Drain on paper towels. Serve with tartar sauce, if desired. Note: Any firm, white-fleshed fish fillet such as flounder, sole or cod can be cooked in the same way. The coating also works well on turkey cutlets or boneless, skinless chicken breasts. |
