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.
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
Lemon wedges (optional)
How to Make It
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.
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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