| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables, Seafood | Mr. food, Mrfood3 | 8 | servings | |
INGREDIENTS
| 2 | Eggs | |
| 1/4 | c | Sour cream |
| 1 1/2 | ts | Ground red pepper; divided as |
| ; indicated below | ||
| 1 1/2 | ts | Dried oregano; divided as |
| ; indicated below | ||
| 1 | ts | Salt; divided as |
| ; indicated below | ||
| 2 | c | Self-rising cornmeal |
| 1 1/2 | c | Vegetable oil |
| 2 | lb | Catfish fillets; cut into 1-inch |
| ; strips |
INSTRUCTIONS
In a shallow dish, whisk together the eggs, sour cream, 1/2 teaspoon ground red pepper, 1/2 teaspoon oregano, and 1/4 teaspoon salt; beat well. In another shallow dish, combine the cornmeal and the remaining 1 teaspoon ground red pepper, 1 teaspoon oregano, and 3/4 teaspoon salt; mix well. In a large skillet, heat the oil over medium-high heat until hot but not smoking. Dip the catfish fingers in the egg mixture, then in the cornmeal mixture, coating completely. Cook the catfish fingers in batches for 2 to 3 minutes per side, or until the coating is golden and the fish flakes easily with a fork. Drain on a paper towel-lined platter. Serve immediately. Note: These are so good that I like to eat them plain, but feel free to serve 'em with your favorite dipping sauce. Air date: January 18, 1999. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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