Cut catfish into 1x4 inch sticks. Combine cornmeal, chili powder, salt and oregano; mix well. Beat together milk and egg-dip catfish sticks into milk mixture and then into cornmeal. Pour oil to a depth of 1 inch in a heavy deep pot.* Heat to 350F. Fry sticks in small batches, until golden brown. Drain on paper towels. Serve immediately with tartar sauce and lemon wedges.
Makes 8 servings.
*For light cuisine, saute catfish sticks in 1 tbs vegetable oil in a non-stick fry pan or oven fry at 450F drizzling catfish with 1 tbs vegetable oil.
May also serve catfish sticks with taco sauce or tomato salsa.
Cajun Country -- New Iberia, Louisiana