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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 4 |
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A fish's texture determines how it should be prepared. Dense, sturdy fish, such as amberjack, can be cooked almost any way, while softer-textured fish, such as catfish and red snapper, should be baked or sautéed-they tend to fall apart when grilled or steamed. Ingredients:
1 large egg white, lightly beaten |
1 tablespoon water |
1/4 cup yellow cornmeal |
2 tablespoons grated parmesan cheese |
1 tablespoon chopped fresh thyme |
1/4 teaspoon pepper |
4 (4-ounce) farm-raised catfish fillets |
3 tablespoons all-purpose flour |
cooking spray |
lemon wedges (optional) |
Directions:
1. Combine egg white and water; stir well, and set aside. Combine cornmeal and next 3 ingredients. Dredge fillets in flour; dip in egg white mixture, and dredge in cornmeal mixture.
2. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add fillets, and cook 3 minutes on each side or until fish flakes easily when tested with a fork. Transfer to a serving platter; garnish with lemon wedges, if desired.
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