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Cornmeal-Coated Catfish

1/3 c Yellow cornmeal
1/4 c Parmesan cheese, grated
1 tb All-purpose flour
1 ts Dried leaf basil, crumbled
1 ts Salt
1/8 ts Ground red hot pepper
1 Egg
4 Catfish fillets (4 oz ea)
1 tb Vegetable oil

Combine cornmeal, cheese, flour, basil, salt and red pepper in shallow dish. Beat egg in small bowl. Dip fillets in egg, then dredge in cornmeal mixture. Heat oil in large nonstick skillet over medium heat. Working in batches if necessary, place fish in skillet; cook 4 minutes on each side until cooked through.

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