1/4 cup yellow cornmeal
2 tbsp plain dried whole wheat bread crumbs
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
2 large egg whites
1 tbsp water
6 drops hot pepper sauce
4 quarter pound catfish fillets
2 tsps canola oil
1. Mix together cornmeal, bread crumbs, oregano , salt, and black pepper on sheet of wax paper. Beat together egg whites, water, and pepper sauce in pie plate.
2. Dip catfish fillets, one at a time, in egg white mixture. Coat each fillet with cornmeal mixture, shaking off excess.
3. Heat oil in large nonstick skillet over medium-high heat. Cook fish, in batches if needed, until just opaque throughout, about 3 minutes per side. Serve with lemon wedges.