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America's Test Kitchen Online Cooking School
Ingredients
  • 1 cup unbleached all-purpose flour
  • ½ cup fine-ground cornmeal
  • Salt and ground black pepper
  • ⅛ teaspoon cayenne pepper
  • 2 large eggs
  • 2 to 3 cups vegetable oil
  • 2 catfish fillets (about 12 ounces each), skin and dark fatty flesh just below skin trimmed, fillets cut in half lengthwise
  • Lemon wedges
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