4 Mississippi farm-raised catfish fillets
1/2 cup yellow cornmeal
1 tsp chili powder
1/2 tsp salt
1/2 tsp oregano
1/3 cup milk
1 egg Vegetable oil*
Cut catfish into 1x4 inch sticks. Combine cornmeal, chili powder,
salt and oregano; mix well. Beat together milk and egg-dip catfish
sticks into milk mixture and then into cornmeal. Pour oil to a depth
of 1 inch in a heavy deep pot.* Heat to 350F. Fry sticks in small
batches, until golden brown. Drain on paper towels. Serve immediately
with tartar sauce and lemon wedges.
Makes 8 servings.
*For light cuisine, saute catfish sticks in 1 tbs vegetable oil in a
non-stick fry pan or oven fry at 450F drizzling catfish with 1 tbs
May also serve catfish sticks with taco sauce, tomato salsa or any
dipping sauce of your choice.