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Whole Grain Breaded Catfish - with a Gluten Free Option

I've breaded catfish before and we really enjoy it. I have always cut the fish up in bite-size pieces before breading it, but that tends to be quite time consuming, so this time I breaded the entire filet. The other change I made was using oat and wheat flours along with corn meal, lemon pepper and garlic salt to make the meal more nutritious. It was quick and delicious.


First, in a small bowl, mix about a 1/4 cup of each:
oat flour
wheat flour (or a gluten free flour)
corn meal

Sprinkle in about a tsp of lemon pepper and a dash of garlic salt.
Mix well.

Lightly beat 1-2 eggs in another bowl.
Dip raw fish filet into egg mixture. Set the egg-coated filet on a large plate. Spoon the breading over the filet and pat. Keep the spoon dry so it can be re-used for the breading.


Place breaded side down into a skillet with about 1 T heated olive oil (Med-High heat) and bread the other side. Flip in about 3-4 minutes and cook on lower temperature until cooked through (firm inside and browned on outside)



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