" Pan Fried Catfish "

" Pan Fried Catfish "
 By Chef Prashant Adsule.


Farm-raised catfish is a mild-flavored non-oily freshwater whitefish that doesn’t have any scales. The skin is more like that of an eel, being thick and slippery. Although you could grill, bake, or steam catfish, I believe the best way to cook catfish is to season the fillets, dredge in cornmeal and flour, and then pan fry them.


Ingredients:-


4 (8-ounce) catfish fillets
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
3/4 cup milk
6 tablespoons unsalted butter
Lemon wedges, for garnish
1 teaspoon creole seasoning:-
[ 2 1/2 tablespoons paprika
1 tablespoon dried oregano
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried thyme ]


Method:-


1. Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. 
2. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess.
3. Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3-4 minutes on each side, or until the fish flakes easily when tested with a fork.
4. Transfer the fillets to a serving platter and keep warm.
5. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.