Like a serpent in wait, the cornmeal encrusted catfish laps at the air with its slithery tongue, ready to strike when the time is right.
I usually make cornmeal encrusted catfish when I am exhausted for ideas about what to cook. It's a fast dinner, it's easy, and catfish is pretty easy to get. This time around I didn't have any buttermilk to give the fish subtle tang. But that wouldn't have worked anyway since the fish chunks wouldn't have held together if I used it instead of eggs. I could've added a bit more salt or citrus, though. Next time, next time...
1 pound catfish filet, minced
1 egg beaten
1 cup cornmeal
1 tbsp sriracha hot sauce
salt and pepper
Just mix everything together. Let it sit for a little bit so the fish can absorb the sriracha flavor.