Ingredients Jump to Instructions ↓

  1. 4 Catfish fillets - (8 oz ea)

  2. 1/2 cup 31g / 1.1oz Yellow cornmeal

  3. 1/4 cup 15g / 1/2oz All-purpose flour

  4. 1 teaspoon 5ml Salt

  5. 1 teaspoon 5ml Creole seasoning

  6. 1/2 teaspoon 2 1/2ml Paprika

  7. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  8. 3/4 cup 177ml Milk

  9. 6 tablespoons 90ml Unsalted butter

  10. 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.

  2. 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.

  3. Transfer the fillets to a serving platter and keep warm. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.

  4. This recipe yields 4 servings.


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