2/3 c. yellow cornmeal
1/2 c. grated Parmesan cheese
2 tbsp. all-purpose flour
2 tsp. dried leaf basil, crumbled
2 tsp. salt
1/4 tsp. ground hot red pepper
2 eggs
1/2 c. cooking oil
8 catfish fillets (4 oz. each), 1/2 inch thick

Combine flour, cheese, cornmeal, basil, salt and red pepper. In separate bowl dip fillets in egg, then dredge in cornmeal mixture. Heat oil in large nonstick skillet over medium heat, place fillets in hot oil. Cook 4 minutes on each side, until cooked through.