2 pounds catfish 1 teaspoon salt 1/2 teaspoon pepper 1 cup corn meal 1 egg well beaten with 1 tablespoon water 1 cup fat Lemon wedges
Skin catfish and filet (remove backbone). Cut into portions. Season with salt and pepper. Dip into corn meal, into beaten eggs, and then into corn meal again. Saute in fat for about 12 minutes or until golden brown, turning once. Garnish with lemon. Serve hot. Makes 4 servings
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