Pan-Fried Catfish

Name: Pan-Fried Catfish
Yield: 4 main-course servings
Cuisine: american
Ingredients: 1 cup milk; 1/2 cup Creole mustard; 1 teaspoon hot sauce; Salt and cayenne; 4 catfish fillets, (about 6 ounces each); 3/4 cup flour; 1/2 cup yellow cornmeal; 4 teaspoons Essence, recipe follows; Vegetable oil, for frying; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

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Yield: 4 main-course servings

Yield: 4 main-course servings

Ingredients

1 cup milk

1/2 cup Creole mustard

1 teaspoon hot sauce

Salt and cayenne

4 catfish fillets, (about 6 ounces each)

3/4 cup flour

1/2 cup yellow cornmeal

4 teaspoons Essence, recipe follows

Vegetable oil, for frying

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions

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 Essence. 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 Essence. Serve the catfish with the Andouille Smothered Beans.