- 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
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.