Pan-Fried Catfish
1 cup milk
1/2 cup Creole mustard
1 tsp. hot sauce
Salt and cayenne
4 catfish fillets (about 6 oz. each)
3/4 cup flour
1/2 cup yellow cornmeal
4 tsp. Essence (recipe follows)
Vegetable oil, for frying
In a mixing bowl, whisk the milk, mustard and Tabasco together. Season the mixture with salt and cayenne. Layer 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 2-3 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.
Emeril's Essence Creole Seasoning (also referred to as Bayou Blast):
2-1/2 Tbs. paprika
2 Tbs. salt
2 Tbs. garlic powder
1 Tbs. black pepper
1 Tbs. onion powder
1 Tbs. cayenne pepper
1 Tbs. dried oregano
1 Tbs. dried thyme
Combine all ingredients thoroughly.
Yield 2/3 cup.
Free Forum Hosting
Important Announcement
Prev Message
