Pan-Fried Catfish

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Pan-Fried Catfish Ingredients

1 c Milk	4 Catfish fillets -; (abt 6 oz
1/2 c Creole mustard	3/4 c Flour
1 ts Tabasco sauce	1/2 c Yellow cornmeal
Salt; to taste	4 ts Bayou Blast; see * Note
Cayenne pepper; to taste	Vegetable oil; for frying

Instructions for Pan-Fried Catfish

* Note: See the ?Bayou Blast - {Emeril?s Creole Seasoning}? recipe which is included in this collection. 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 Bayou Blast. 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 Creole seasoning. Serve the catfish with the Andouille Smothered Beans (the recipe for which is included in this collection). This recipe yields 4 main-course servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A06 broadcast 01-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-19-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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