Pan-Fried Catfish With Spicy Tartar Sauce And Hush Puppies

Recipe Ingredients

4		Catfish fillets - (8 oz ea) - sliced thinly as
		Possible lengthwise in 2 to 3 thin pieces
1/2 cup	31g / 1.1oz	All-purpose flour
1 tablespoon	15ml	Creole seasoning
1 teaspoon	5ml	Salt
1 cup	237ml	Vegetable oil
		Spicy Tartar Sauce - (see recipe)
		Buttermilk Hush Puppies - (see recipe)

Recipe Instructions

Place the flour in a shallow dish and season with 1 1/2 teaspoons of the Creole seasoning. Season the fish on both sides with the salt. Lightly dredge both sides of the fish with the flour and shake to remove any excess.

Heat about 1/2 cup of the oil in a large, heavy skillet. Place 2 fish fillets in the pan and cook for 4 minutes on each side, until golden brown. Remove and drain on paper towels and season with the remaining Creole seasoning. Repeat with the remaining fish, adding more oil as needed.

Serve hot with the Spicy Tartar Sauce and Buttermilk Hush Puppies.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E63) - from the TV FOOD NETWORK

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