Seafood
Difficulty Rating – 2
Source Unknown
- 2 pounds catfish filets
1 egg, beaten
1 Tbsp Worcestershire sauce
1 cup cornmeal
1/2 cup oil
2 Tbsp butter
4 cloves garlic, peeled and whole
1 lemon, cut into wedges
white pepper to taste (black pepper can be used if preferred)
Mix together egg and Worcestershire sauce in small bowl. Place cornmeal in separate small bowl. Dip filets in egg mixture roll them in the cornmeal, coating them well. Lay filets aside on waxed paper. Heat oil and butter in deep skillet.
Add the garlic cloves and stir to blend in the flavor. Add filets, one at a time. Fry for 3 minutes on each side, or until fish flakes easily with a fork. Carefully remove from oil and place on plates. Serve with lemon wedges and sprinkle with the pepper.
A great side for this is steamed asparagus with herbs or steamed fiddleheads with herbs.
Don’t know what fiddleheads are? They are a cooking green, usually found in the Northern U.S. and Southern Canada. They don’t keep well in the freezer, and are only available for a short time in the late spring or so. Fiddleheads have a unique look to them… they resemble a tightly curled up flower stem, (which is virtually what they are!) You can also find them growing wild, but be careful you don’t eat something you shouldn’t!
