So Good Panfried Catfish
Recipe from
Betty Crocker
From Betty's Soul Food Collection... Purr-fect for catfish or any mild-flavored fish, this dish goes from pan to kitchen table in 20 minutes flat--with a spicy cornmeal breading that's sure to heat up dinner hour!

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Ingredients
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1eggsee savings

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1/2 teaspoonhot pepper saucesee savings

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1/2 cupcornmealsee savings

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2 teaspoonspaprikasee savings

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1 teaspoonblack peppersee savings

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1/2 teaspoonsaltsee savings

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1/2 teaspoononion powdersee savings

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1/2 teaspoonseafood seasoning (from 6-ounce container)see savings

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1 1/2 poundcatfish or other mild-flavored fish fillets (about 3/4 inch thick), cut into 6 serving piecessee savings

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1 tablespoonolive or canola oilsee savings

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Lemon wedgessee savings

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Directions
1.
In shallow dish, beat egg and hot pepper sauce until well mixed. In another shallow dish, stir cornmeal, paprika, pepper, salt, onion powder and seafood seasoning until blended.
2.
Dip each piece of fish into egg mixture, then coat with cornmeal mixture.
3.
In 12-inch nonstick skillet, heat oil over medium heat. Add fish; cook 4 to 8 minutes, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper towels. (To keep underside of fish crisp, immediately place fish on cooling rack until serving time.) Squeeze lemon juice over fish.
Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Per serving: Calories 250 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 120mg; Sodium 330mg; Total Carbohydrate 12g (Dietary Fiber 1g, Sugars 0g); Protein 25g. Daily Values: Vitamin A 10%; Vitamin C 6%; Calcium 6%; Iron 15%. Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 Lean Meat. Carbohydrate Choices: 1.
Percent Daily Values are based on a 2,000 calorie diet
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