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Fleur de Lis Pan-Fried Catfish

Source of Recipe

From "Taste of Tremé" by Todd-Michael St. Pierre


Recipe Introduction

"The fleur de lis (which means 'flower of lily' in French is a major symbol of Louisiana. In the aftermath of Hurricane Katrina, it became a symbol of grassroots support for the recovery effort. And it has a special place in the hearts of many Louisianans, as it's the symbol for the New Orleans Saints."

List of Ingredients

◦  1 cup cornmeal
◦  2 tsp cayenne pepper
◦  2 tsp sweet paprika
◦  1 tsp onion powder
◦  1 cup milk
◦  ⅓ cup corn oil
◦  4 (4-ounce) catfish fillets
◦  4 cloves garlic, minced
◦  Salt


Recipe

In a medium bowl, stir together cornmeal, cayenne pepper, paprika, and onion powder to combine well. Pour the mixture onto a large sheet of waxed paper. Pour the milk into a medium bowl.

Heat the corn oil in a large skillet over medium heat. Dip the catfish fillets into the milk and hold up to let the milk drip off. Roll the milk-soaked fillets in the cornmeal mixture until completely covered. Set aside.

When the oil is hot, briefly fry the garlic in the skillet; do not let the garlic burn. Add the coated catfish fillets to the skillet and cook until golden on one side, about 6 minutes. Turn the fillets over, sprinkle with salt, and cook on the second side until golden and the fish flakes easily with a fork, about 6 minutes longer. Drain on paper towels. Serve with French fries, hushpuppies, and cold slaw.


Serves 2