Pan-Fried Catfish Recipe - Cooking Index
Pan-Fried Catfish Recipe - Cooking Index
| 1 cup | 237ml | Milk |
| 1/2 cup | 118ml | Creole mustard |
| 1 teaspoon | 5ml | Tabasco sauce |
| Salt - to taste | ||
| Cayenne pepper - to taste | ||
| 4 | Catfish fillets - (abt 6 oz ea) | |
| 3/4 cup | 46g / 1.6oz | Flour |
| 1/2 cup | 31g / 1.1oz | Yellow cornmeal |
| 4 teaspoons | 20ml | Bayou Blast - see * Note |
| Vegetable oil - for frying |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
In a mixing bowl, whisk the milk, mustard and Tabasco together. Season the mixture with salt and cayenne. Lay the fish in the milk mixture, cover, refrigerate and marinate for 1 hour.
In a pie pan, combine the flour, cornmeal and 2 teaspoons of Bayou Blast. Remove the fish from the refrigerator and drain. Dredge each fillet in the cornmeal mixture, coating each side completely.
In a large cast-iron skillet, heat the vegetable oil. When the oil is hot, gently lay each fillet in the hot oil. Pan-fry the fillets for 2 to 3 minutes on each side, or until the fish is golden-brown and the meat is flaky. Remove the fillets from the oil and drain on a paper-lined plate. Season the fish with the remaining Creole seasoning. Serve the catfish with the Andouille Smothered Beans (the recipe for which is included in this collection).
This recipe yields 4 main-course servings.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A06 broadcast 01-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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