Tuscan Catfish With Sun-dried Tomato Aïoli

Ingredients

• 1 leaves garnishes: basil lemon fresh
• 36 oz catfish fillets 
• 2 large eggs lightly beaten
• 2 cups flour all-purpose
• 1 tablespoon mccormick gourmet collection herb blend grinder italian freshly ground
• 0.5 teaspoon pepper freshly ground
• 0.5 teaspoon salt 
• 6 servings sun-dried tomato aïoli 
• 2 cups firmly stacy's pesto and sun-dried tomato pita chips packed
• 6 servings vegetable oil 

Equipment

• food processor
• frying pan
• paper towels

Directions

1. Sprinkle catfish with salt and pepper.
2. Pulse pita chips in a food processor 6 to 8 times or until coarsely chopped.
3. Place in a shallow dish or pie plate.
4. Stir together flour and Italian herb blend in another shallow dish or pie plate. Stir together eggs and 1/3 cup water in a third shallow dish or pie plate.
5. Dredge catfish in flour mixture, shaking off excess. Dip in egg mixture, shaking off excess. Dredge in pita chips, pressing mixture into catfish to coat thoroughly.
6. Pour oil to depth of 1 inch into a large deep skillet; heat to 35
7. Fry catfish, in batches, 4 to 5 minutes on each side or until golden brown.
8. Drain on paper towels.
9. Serve with Sun-dried Tomato Aoli.
10. Garnish, if desired.