- 1 1/2 pounds catfish filets
- Salt to taste
- 3/4 cup cornmeal
- 1/8 teaspoon freshly-ground black pepper
- Cayenne pepper to taste
- 1 1/2 cups oil
- 1 lemon cut 4 wedges
Rinse and dry catfish. Cut crosswise on slight diagonal into 1-inch strips. Sprinkle with salt to taste. Combine cornmeal, dash salt, pepper and dash cayenne. Dredge catfish strips in seasoned cornmeal, shaking off excess.
Heat oil in heavy skillet over medium-high heat. Oil should be hot but not smoking. Fry fish until golden brown, about 3 to 6 minutes, depending on thickness of fish. Turn fish over halfway through cooking time.
Drain briefly on paper towels and serve with lemon wedges.
This recipe yields 4 servings.
Each serving: 310 calories; 160 mg sodium; 79 mg cholesterol; 20 grams fat; 7 grams carbohydrates; 25 grams protein; 0.07 gram fiber.