Yield: Serves 4 to 6
- canola oil
- 4 to 6 catfish fillets, about 4 ounces each
- Creole or Cajun seasoning and pepper (may substitute your favorite seasoned salt blend)
- 1 1/2 cups cornmeal
- 1/2 cup all-purpose flour
- 1 cup buttermilk
Sprinkle the fish fillets lightly with Creole seasoning, salt, and pepper.
In a wide bowl, combine the cornmeal and flour.
Pour the buttermilk into a bowl. Dip the fish into the buttermilk to coat, then coat with the cornmeal mixture.
Arrange in the not oil and cook slowly for about 3 to 4 minutes, until the bottom side is browned. Turn carefully and continue cooking until browned on the other side. Place on paper towels to drain.
Serve with tartar sauce and hush puppies, along with coleslaw and fries. Or, try it with this deliciosu Remoulade Sauce.
Serves 4 to 6.
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