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My grandmother always made these crisp fillets with Granddad's fresh catch from the Ohio River. We'd immediately refrigerate the cleaned, fresh fish and use them within a couple of days.
Sharon Stevens, Weirton, West Virginia
Prep/Total Time: 20 min.
Yield: 5 servings.


• 3 eggs
• 3/4 cup all-purpose flour
• 3/4 cup cornmeal
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 5 catfish fillets (6 ounces each)
• Oil for frying


1) In a shallow bowl, beat the eggs until foamy. In another shallow bowl, combine the flour, cornmeal and seasonings. Dip fillets in eggs, then coat with cornmeal mixture.

2) Heat 1/4 in. of oil in a large skillet; fry fish over medium-high heat for 3-4 minutes on each side or until fish flakes easily with a fork.

Nutrition Facts:
1 fillet equals 377 calories, 16 g fat (4 g saturated fat), 186 mg cholesterol, 359 mg sodium, 24 g carbohydrate, 2 g fiber, 32 g protein.


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