Recipe courtesy of B. Smith

Pan Fried Catfish

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  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
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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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