Double-dredging the fish creates a nice thick crust that may remind you of batter-fried catfish.
Oxmoor House JANUARY 2005
Combine first 7 ingredients; divide evenly into 2 shallow dishes.
Place egg in another shallow dish; whisk in water. Dredge each fillet in cornmeal mixture; dip in egg mixture and dredge in second cornmeal mixture.
Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add fillets; cook 4 minutes on each side or until golden and fish flakes easily when tested with a fork. Serve with lemon wedges.
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