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In a shallow dish, whisk together the eggs, sour cream, 1/2 teaspoon ground red pepper, 1/2 teaspoon oregano, and 1/4 teaspoon salt; beat well. In another shallow dish, combine the cornmeal and the remaining 1 teaspoon ground red pepper, 1 teaspoon oregano, and 3/4 teaspoon salt; mix well. In a large skillet, heat the oil over medium-high heat until hot but not smoking. Dip the catfish fingers in the egg mixture, then in the cornmeal mixture, coating completely. Cook the catfish fingers in batches for 2 to 3 minutes per side, or until the coating is golden and the fish flakes easily with a fork. Drain on a paper towel-lined platter. Serve immediately. Note: These are so good that I like to eat them plain, but feel free to serve em with your favorite dipping sauce. Air date: January 18, 1999.
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|Serving Size: 1 Serving (240g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 350 (75%)|
|Amt Per Serving||% DV|
|Total Fat 38.9g||52 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 22.3g|
|Polyunsanturated Fat 10g|
|Cholesterol 267.2mg||82 %|
|Sodium 441mg||15 %|
|Potassium 162.8mg||4 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 18.4g|
|Protein 10.3g||15 %|
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Calories per serving: 464
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