8 small fillets catfish
2 cups Egg Beaters
3 cups cream meal
Corn oil and canola oil blend, for deep-frying
Salt and pepper
Lemon wedges, for serving
Tabasco, for serving
1. Dredge each catfish fillet in Egg Beaters, then immediately in cream meal, turning to coat evenly.
2. Heat oil in a large heavy-bottomed pot over medium heat until a deep-frying thermometer registers 375°. Place 3 to 4 fillets in oil, and fry for 2 minutes, until crust is golden and fish is opaque when checked with a knife. Repeat with remaining fillets.
3. Using a slotted spoon, remove fillets to a paper towel—lined plate to drain. Season with salt and pepper. Serve immediately with lemon wedges and Tabasco.
SPECIAL THANKS
Anthony and Gail Uglesich