PAN - FRIED CATFISH

Pan - Fried Catfish image

Provided by Skip Davis

Categories Fish

Time 20m

Number Of Ingredients 11

1-1/2 lb catfish fillets (3/4 inches thick), 6 to 8 pieces
1 large egg, lightly beaten
1/2 tsp hot pepper sauce
1/2 c cornmeal
2 tsp paprika
1 tsp freshly ground black pepper
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp seafood seasoning
1 Tbsp olive or canola oil
1 large lemon cut into wedges

Steps:

1. In shallow dish, lightly beat egg and hot pepper sauce until well mixed. In a second shallow dish, stir cornmeal, paprika, pepper, salt, onion powder and seafood seasoning until blended.
2. Dip each piece of fish into egg mixture, then coat with cornmeal mixture.
3. In a large nonstick skillet, heat oil over medium heat. Add fish. Cook 5 to 8 minutes total, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper toweling.
4. NOTE: To keep underside of fish crisp: Immediately place fish on cooling rack until serving time. Squeeze lemon juice over fish as it is served. Add wedges as a garnish on serving platter.