1/3 cup yellow cornmeal
1/4 cup parmesan cheese,grated
1 tbsp all-purpose flour
1 tsp dried leaf basil,crumbled
1 tsp salt
1/8 tsp ground red hot pepper
1 egg
4 catfish fillets (4 oz ea)
1 tbsp vegetable oil
A Recipe for
Cornmeal-Coated Catfish
When one has tasted watermelon he knows what the angels eat. |
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“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
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Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
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This Recipe for Cornmeal-Coated Catfish is one of thousands in the Recipes-to-go Meal Cookbook.
Soup and fish explain half the emotions of human life. |
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If you enjoy this Cornmeal-Coated Catfish Recipe - you should enjoy the recipe collections you can find on the websites below:
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Dyspepsia is the remorse of a guilty stomach. |
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This is a recipe for Cornmeal-Coated Catfish from the recipe cookbook of Recipes-to-go (Meal)
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All sorrows are less with bread. |
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What do snowmen eat for breakfast? Snowflakes. |
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You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
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Food Tip |
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
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1. Combine cornmeal, cheese, flour, basil, salt and red pepper in
shallow dish. Beat egg in small bowl. Dip fillets in egg, then dredge
in cornmeal mixture.
2. Heat oil in large nonstick skillet over medium heat. Working in
batches if necessary, place fish in skillet; cook 4 minutes on each
side until cooked through.
Serves: 4
Cornmeal-Coated Catfish Recipe brought to you by Recipes To-Go