Prep Time 15m
Cook Time 7m
Ready Time 25m
Yield 4 to 6 servings

  • 4 catfish fillets (about 6 oz. each)
  • 1/3 cup Martha White® Plain Enriched White Corn Meal
  • 1/3 cup Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon freshly ground black pepper
  • 1 large egg, lightly beaten
  • 1 tablespoon water
  • 1/2 cup Crisco® Pure Vegetable Oil
  • Tartar sauce
Preparation Directions
  • Step 1Rinse fish. Pat dry. Combine cornmeal, flour, salt, paprika, onion powder and pepper in shallow dish. In another shallow dish combine egg and water. Dip fish in egg mixture. Coat with cornmeal mixture.
  • Step 2Heat oil to 365°F in electric skillet or on medium-high heat in large heavy skillet.
  • Step 3Fry fish 5 to 7 minutes on each side or until crisp and browned. Drain on paper towels. Serve with tartar sauce, if desired.
  • TipAny firm, white-fleshed fish fillet such as flounder, sole or cod can be cooked in the same way. The coating also works well on turkey cutlets or boneless, skinless chicken breasts.
  • TipTo keep fried fish warm, place fish on baking sheet lined with paper towels in a 200°F oven.
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