Ingredients
3 eggs
3/4 c. flour
3/4 c. cornmeal
1 tsp. garlic powder
6 to 8 (4 to 8 oz.) catfish fillets
1 tsp. lemon pepper
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
Flexible blade follows contours of fish — clean fillets every time
Flexible blade for filleting fish and breaking down poultry
Semi-flexible Swiss fillet knife — trout, salmon, white fish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
Flexible blade follows contours of fish — clean fillets every time
Flexible blade for filleting fish and breaking down poultry
Semi-flexible Swiss fillet knife — trout, salmon, white fish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a shallow bowl, beat eggs until foamy. In another shallow bowl, combine flour, cornmeal, seasonings and a little salt. Dip fillets in eggs, then coat with cornmeal mixture. Heat 1/4-inch oil in a large skillet; fry fish over medium-high heat for about 4 minutes on each side or until fish flakes easily with a fork.