Nashville Fried Catfish
Nothing compares to Southern cooking, especially when we're talking about catfish. Enjoy this not-so-fishy favorite that's gourmet goodness.
6 skinned, pan-dressed catfish, frozen 2 tsp. salt 1/4 tsp. pepper 2 eggs 2 tbsp. milk 2 cups cornmeal
Thaw frozen fish. Sprinkle both sides with salt and pepper. Beat eggs slightly and blend in the milk. Dip fish in the eggs and roll in cornmeal. Place fish in a heavy fry pan that contains about 1/8 inch melted fat, hot but not smoking. Fry at a moderate heat. When fish is brown on one side, turn carefully and brown the other side. Cooking time is about 10 minutes depending on the thickness of the fish. Drain on absorbent paper. Serve immediately on a hot platter, plain or with a sauce.
Ready in 25 min