Ingredients Jump to Instructions ↓

  1. 4 (8-ounce) catfish fillets

  2. 1/2 cup yellow cornmeal

  3. 1/4 cup all-purpose flour

  4. 1 teaspoon salt

  5. 1 teaspoon creole seasoning

  6. 1/2 teaspoon paprika

  7. 1/4 teaspoon ground black pepper

  8. 3/4 cup milk

  9. 6 tablespoons unsalted butter Lemon wedges, for garnish

Instructions Jump to Ingredients ↑

  1. Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess. Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork. Transfer the fillets to a serving platter and keep warm. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.


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