Cornmeal Crusted Catfish

Prep time: 25 minutes            Cook time: 15 minutes          
Total time: 40 minutes

Servings: 4 Fillets 

Ingredients:

• 4 catfish fillets
• 1 egg
• 2 Tbsp. milk
• 1 lemon, zested and juiced
• 1 lime, zested and juiced
• ⅔ c. Edwards Mill Yellow Cornmeal
• ¼ tsp. coriander
• ¼ tsp. chili powder
• ½ tsp. parsley
• ¼ tsp. onion powder
• ¼ tsp. sea salt
• ¼ tsp. black pepper
• ½ tsp. thyme
• ¼ tsp. smoked paprika
• Canola or vegetable oil for frying
• Optional: try our College of the Ozarks Blackening Cajun Rub instead

Instructions:

1. Pat the fish fillets dry.
2. In one bowl, combine egg, milk, lemon juice and lime juice.
3. In another bowl combine cornmeal, spices, lemon and lime zest. If you are using our premade rub, use 1 Tbsp. and the cornmeal, omitting the rest of the spices.
4. Heat the oil in a skillet. Just enough to go up the sides of the pan about ¼ in.
5. Dip each fish fillet in the egg mixture then place in the cornmeal mixture. Pat the cornmeal mixture onto both sides of each fillet.
6. Carefully place fish in hot oil. Cook for 3-4 minutes or until lightly golden.
7. Carefully flip the fish with a spatula and cook other side for 3-4 minutes or until golden.
8. Place the fish fillets on a plate lined with paper towels or on a grate to let the excess oil drain off.
9. Serve the fish with a squeeze of lemon juice or a sprinkle of our College of the Ozarks Lemon, Rosemary & Garlic salt or our Flaky Lemon Zest salt.