by Kim Nunery
Pounders Seafood Market
Cornmeal Crusted Catfish
1 cup flour
2 tablespoons lemon Juice
1 egg, slightly beaten
1/2 cup all-purpose flour
1 teaspoon Cajun seasoning (optional)
1/4 cup yellow cornmeal
1/2 teaspoon garlic powder
1/2 teaspoon salt
4 catfish fillets
3 tablespoons vegetable oil
Pat fish dry with paper towels. Place 1 cup flour in shallow bowl, set aside. Combine the lemon juice and slightly beaten egg in another shallow bowl, set aside. In larger bowl mix the 1/2 cup flour and 1/4 cup yellow cornmeal with Cajun seasoning, garlic powder and salt.
Dip the catfish in the first bowl of flour, then the egg wash, then the cornmeal mixture. Let rest for 10-20 minutes.
In a large skillet, heat the oil over medium heat. Fry fillets, two at a time for 5-6 minutes on each side or until fish flakes easily with a fork. Add a squeeze of lemon if desired. Makes 4 servings.