| 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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