Carolina Catfish Recipe

Time30m

Serves4

Small • Cajun cornmeal breaded fresh catfish from Ayden, NC, served with remoulade. Choose two sides.

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Ingredients

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1
Prepare the Remoulade
In a bowl, combine mayonnaise, Dijon mustard, lemon juice, chopped capers, green onions, and cajun seasoning. Mix well and refrigerate until ready to serve.
2
Prepare the Catfish
In a shallow dish, combine the flour, cajun seasoning, salt, and black pepper. In another dish, whisk together the eggs and milk. Place the cornmeal in a third dish.
3
Coat the Catfish
Dredge each catfish fillet in the flour mixture, then dip in the egg mixture, and finally coat with the cornmeal.
4
Fry the Catfish
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the coated catfish fillets. Fry for 4-5 minutes on each side or until golden brown and cooked through.
5
Serve
Remove the catfish from the skillet and drain on paper towels. Serve hot with the remoulade and your choice of two sides.