Ingredients

• 8 small catfish fillets
• 2 cups egg substitute
• 3 cups cream meal, or finely ground cornmeal
• Corn-canola-oil blend, for deep-frying
• Salt and pepper
• Lemon wedges, for serving
• Hot pepper sauce, for serving

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Instructions

1. Dredge each catfish fillet in egg substitute, then immediately in cream meal, turning to coat evenly. Heat oil in a large heavy-bottomed pot over medium heat until a deep-frying thermometer registers 375 degrees F. Place 3 to 4 fish fillets in oil, and fry for 2 minutes, until crust is golden and fish is opaque when checked with a knife. Repeat with remaining fillets. Using a slotted spoon, remove the fillets to a paper-towel-lined plate to drain. Season with salt and pepper. Serve immediately with lemon and hot pepper sauce.;