Pan-Fried Catfish
Pan-Fried Catfish
Category : Seafood
The cornmeal creates a crisp coating while keeping the inside moist and tender. For a Southern-style meal, serve with Mustard Green Patties and Hoppin' John.

2 pounds fresh catfish fillets
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs
2 tablespoons water
1 cup cornmeal
3 cups vegetable oil

Rinse catfish under cold water and pat dry with paper towel.

Combine flour, salt and pepper in a paper sack. Add the fish and shake to coat; shake off any excess flour.

Beat eggs and water in a shallow pan. Into a separate shallow dish pour cornmeal. Dip the catfish in egg mixture; then roll in cornmeal. Heat oil in a large heavy skillet. Add catfish and brown on both sides, about 2 minutes or until fish flakes when tested with fork. Drain and serve hot.

makes 4 servings.