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1
In heavy 3-quart saucepan, heat oil over medium-high heat to 375°F.
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In shallow dish, stir together flour, cornmeal, Creole seasoning, onion powder, garlic powder and red pepper. In another shallow dish, beat egg with fork until foamy.
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Sprinkle catfish nuggets with salt and lemon juice. Dip each nugget into beaten egg, then roll in flour mixture to coat. Drop 4 to 6 nuggets at a time into hot oil. Cook 2 minutes; turn and cook 1 minute longer or until deep golden brown. Remove from oil; drain on paper towels.
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