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2 tablespoons prepared yellow mustard
1 tablespoon hot-pepper sauce
1 cup self-rising cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1 cup vegetable oil
6 catfish fillets - (abt 2 lbs total)
In a shallow dish, combine the egg, mustard, and hot-pepper sauce; mix well.
In another shallow dish, combine the cornmeal, flour, and salt; mix well.
In a large deep skillet, heat the oil over medium-high heat until hot but not smoking.
Dip the catfish fillets in the egg mixture, then in the cornmeal mixture, coating completely. Cook the fillets a few at a time for 2 to 3 minutes per side, or until golden and the fish flakes easily with a fork.
Drain on a paper-towel-lined platter. Serve immediately.
This recipe yields 6 servings.