2 lbs. (1 kg.) catfish, sliced thin
2 eggs, separated
2 tbsp. (30 ml.) water
1 c. (250 ml.) cracker crumbs
Salt
Pepper
6 tbsp. (90 ml.) cooking oil or peanut oil

Salt and pepper fish. Beat egg whites stiff and fold in beaten egg yolks and water. Spread cracker crumbs on to plates and season with salt and pepper. Coat catfish slices in seasoned bread crumbs, dip in egg mixture and again in cracker crumbs. In heavy skillet, fry in hot oil 2 minutes; turn and fry 1 minute. Remove from frying pan and drain on absorbent paper. Serve with the following sauce.

SAUCE FOR CATFISH:

2 tbsp. (30 ml.) mayonnaise
1 tbsp. (15 ml.) fresh lemon juice
1/2 c. (125 ml.) whipping cream
Celery salt

Mix mayonnaise with lemon juice until well blended. Add all other ingredients and mix well. Serves 6.