Pan-Fried Catfish

Today has been a domestic sort of a day. This morning, I put on a pot of pinto beans with salt pork in the slow cooker. Yummy. Then, I dusted, Windex'ed, and polished all the furniture, mirrors, and other surfaces in the house. (Just call me Holly Homemaker!)

Then, this afternoon, I sauteed thinly sliced cabbage and onion in EVOO with plenty of cracked black pepper. Then, I made my pan-fried catfish. It's super easy.

4 boneless fish fillets (I've used catfish and tilapia - both are great)
2 eggs
1 c. grated Parmesan cheese (the kind in the green canister)
1 T. Old Bay seasoning

Rinse fillets and pat dry. Beat eggs in a shallow dish (I use a large paper plate). In a different shallow dish or plate, mix cheese and seasoning. Dip fish into egg, then into cheese, pressing the cheese on well.

Prepare a nonstick skillet with a few tablespoons oil and preheat on medium heat. Lay the fillets in, but don't crowd them. I fry two at a time. Cook for 4-5 minutes on one side, then turn. (Time depends on how thick the fillets are.) Try to only turn once. Fry until cooked through and golden brown.

This is a really good, easy way to fix catfish. I like to serve it with lemon wedges for a last-minute splash of flavor.