Recipe courtesy of Emeril Lagasse
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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.

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

Combine all ingredients thoroughly. 

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