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Panfried Catfish with Lemon & Garlic

Source of Recipe


Emeril Lagasse






List of Ingredients



• 4 catfish fillets (6- to 6-1/2 oz. each)
  
• 3/4 cup fresh lemon juice
  
• 1/4 cup minced parsley
  
• 1/4 cup minced garlic
  
• 1 Tbsp plus 2 tsp Rustic Rub (see separate recipe in Cajun-n-Creole category)
  
• 1/2 cup yellow cornmeal
  
• 2 Tbsp flour
  
• 1/2 cup vegetable oil
  






Instructions



1. Put the catfish in a shallow bowl. Add the lemon juice, parsley, garlic and 1 tablespoon plus 1 teaspoon of the Rustic Rub. Toss to coat catfish evenly. Cover and refrigerate for 1 hour.
   
   
2. Combine the cornmeal, flour and remaining Rub in another shallow bowl. Remove the catfish from the marinade and dredge in the cornmeal mixture, coating evenly.
   
   
3. Heat the oil in a nonstick skillet and fry for 3 to 4 minutes on each side, or until golden brown.
   
   Serve immediately with real potato salad.
   
   Makes 4 servings.
   
   






Final Comments


"My friend, Mr. Thibodeaux, prefers his catfish on a poor boy. He hollows out a loaf of crisp French bread, lathers both sides with Creole Tartar Sauce and fills the loaf with fried fish, then washes it down with cold Dixie beer. Mon cher, c'est bon, oui."