| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Grains | Dujour04 | 1 | Servings | |
INGREDIENTS
| 1 | lb | Catfish fillet, cut into |
| four even | ||
| pieces | ||
| Salt and freshly ground | ||
| pepper to taste | ||
| 1 | c | Flour |
| 1 | Egg beaten lightly | |
| 1 | c | Cornmeal |
| 1 | qt | Peanut or canola oil for |
| frying |
INSTRUCTIONS
In a four quart pot heat the oil to 325 degrees Fahrenheit. Season both sides of the fish with salt and pepper. Dredge the fillets in the flour. Coat each piece evenly and shake off any excess flour. Dip the fillets into the egg and then dredge in the cornmeal. Fry the catfish in the oil for three minutes. Do this in two batches. Drain the catfish on paper towels and serve while still hot on a pile of the pickled vegetables. Yield: Serves 4 Converted by MC_Buster. Recipe by: CHEF DU JOURSHOW #DJ9384 - ELLEN GREAVES Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1852
Calories From Fat: 334
Total Fat: 37.3g
Cholesterol: 435.5mg
Sodium: 889.6mg
Potassium: 1937.8mg
Carbohydrates: 275.5g
Fiber: 12.6g
Sugar: 52.3g
Protein: 98.3g