Pan-Fried Catfish

By kbwinson

This is one of my all-time favorite recipes. The cornmeal makes a great “breading.” To double the recipe, follow the numbers in the parentheses.

Ingredients

• 1 (2) egg whites
• 1 (2) Catfish fillets, 5oz each
• 1 (2) tbsp cornmeal
• Salt and pepper, to taste
• 2 (4) tbsp olive or canola oil
• 2 (4) lemon wedges

Preparation

Step 1

In a shallow bowl, beat the egg white until foamy. (Use an electric mixer for ease.) Dip the catfish in the egg white; then roll it in the cornmeal and sprinkle it with the salt and pepper.

Set a heavy, 8” (or 10”) nonstick skillet over medium heat and add the oil. Heat the oil until it is very hot but not smoking, about 3-4 minutes. Turn it and cook for another 2-3 minutes, or until the catfish is golden brown outside and firm to the touch.

Transfer the catfish to a paper towel-lined plate to absorb all excess oil. Transfer to individual dinner plates and serve with the lemon wedges.