Cornmeal-Crusted Catfish Fillets

  • Yield: 4 servings
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Ingredients

1/4-cup yellow cornmeal

2 Tbs. all-purpose flour

1 tsp. salt

1 lb. catfish fillets

1/2 to 1-1/2 tsp. original Tabasco brand pepper sauce

2 Tbs. olive oil, divided

2 Tbs. butter, divided

lemon wedges

Directions

  1. Combine cornmeal, flour and salt on large plate. Brush catfish fillets with Tabasco sauce. Press fish into cornmeal mixture to coat well on both sides. Heat 1 tablespoon each of olive oil and butter in 12-inch skillet over medium heat. Add fillets and cook 4 minutes. With spatula, carefully turn fish. Add remaining oil and butter. Cook 4 minutes longer or until fish flakes easily when tested with a fork. Garnish with lemon wedges.
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