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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
4 (8-ounce) catfish fillets |
1/2 cup yellow cornmeal |
1/4 cup all-purpose flour |
1 teaspoon salt |
1 teaspoon creole seasoning |
1/2 teaspoon paprika |
1/4 teaspoon ground black pepper |
3/4 cup milk |
6 tablespoons unsalted butter |
lemon wedges, for garnish |
Directions:
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.
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