These delicious fillets cook up moist with an irresistible crisp, golden coating. Whether your fish comes from a nearby lake or the grtocery store, it makes a terrific summer meal (Tammy Moore-Worthington Artesia, NM)

1		Egg white
1	C	Milk
1	C	Cornmeal
3/4	tsp	Salt
1/4	tsp	Garlic powder
1/4 to 1/2	tsp	Cayenne pepper
1/8	tsp	Pepper
4 (8 oz each)		Catfish fillets
		Cooking oil
		Lemon or lime wedges, optional

• In a shallow bowl, beat the egg white until foamy; add milk and mix well.
• In another shallow bowl, combine the cornmeal, salt, garlic powder, cayenne and pepper. Dip the fillets in milk mixture, then coat with cornmeal mixture.
• Heat 1/4 in. of oil in a large skillet; fry fish over medium-high for 3-4 minutes per side or until it flakes easily with a fork.
• Garnish with lemon or lime if desired.

  Yield: 4 servings