I am new to Core (started yesterday). Someone please look at the following recipe and tell me why it is NOT considered CORE. I found it in my WW New Complete Cookbook on page 218. It is not marked as a Core recipe.

"Fried" Catfish with Potato Sticks

1 1/4 lbs. red potatoes, scrubbed
3/4 tsp salt
1/2 tsp freshly ground pepper
1 lrg. Egg
1/4 cup Cornmeal
2 Tbls. finely chopped fresh parsley
4 (5-ounce) Catfish Fillets
4 Lemon Wedges

1.Preheat oven to 400F, spray 2 baking sheets with nonstick spray.

2. Cut the potatoes into 2 x 1/2 inch sticks; rinse under cold water and pat dry with paper towels. Spread in a single layer on one of the baking sheets; spray with nonstick spray. Bake until golden brown and crispy, about 30 min. Season with 1/4 tsp of salt and 1/4 tsp of pepper.

3. Meanwhile, in a shallow bowl, lightly beat the egg. On a sheet of wax paper, combine the cornmeal, parsley, the remaining 1/2 tsp of salt and the remaining 1/4 tsp of pepper. Dip the catfish in the egg, then in the cornmeal mixture, pressing gently to coat. Place on the other baking sheet; spray lightly with nonstick cooking spray. Bake until golden brown and just opaque in the center, 10-15 min. Serve with the potato sticks and lemon wedges.
Thanks,

I think it is because of the cornmeal... but I could be wrong.

Cornmeal is Core. It looks Core to me. All the ingredients are Core. I'd assume the book was wrong.

Thanks....but I looked on my Core List and under Starches, Grains, & Cereals it is listed as: Cornmeal (polenta).

Is there a difference in regular old cornmeal......what is polenta?

Thanks

I think polenta is what the cornmeal is called once it's prepared with broth or water. The thickened porridge consistency stuff is polenta.

I was right! This is from Wikipedia.

Description

Polenta is made with either coarsely, or finely ground dried yellow or white cornmeal (ground maize), depending on the region and the texture desired. As it is known today, polenta derives from earlier forms of grain mush (known as puls or pulmentum in Latin or more commonly as gruel or porridge) commonly eaten in Roman times and after. Early forms of polenta were made with such starches as the grain farro and chestnut flour, both of which are still used in small quantity today. When boiled, polenta has smooth creamy textures, caused by the presence of starch molecules dissolved into the water.

I also wanted to mention that you could toss each potato in 2 teaspoons of canola oil and bake them that way. I like to use this method to get in my healthy oil for the day. And....the fries are delicious.

Thanks Vickie

Oops, my bad!

No biggy, Chris! I've been at this Core stuff a looooong time.