2 catfish fillets
1 egg
2 tablespoons milk
Vegetable oil
1/2 cup cornmeal
Lemon wedges, for serving

Pat the fillets dry with paper towels.


In a shallow bowl, using a fork, combine the egg and milk.


Makes 2 Servings.


Heat 1/4-inch of vegetable oil in a large skillet.


Dip the fillets in the beaten egg-milk mixture, then into the cornmeal to coat the entire surface.


Sauté the fillets in the hot oil -- about 3 minutes on each side, or until golden. Serve with lemon wedges.