|Pan-fried Catfish with Lemon and Garlic
4 catfish filets
3/4 cup lemon juice
1/4 cup minced parsley
1/4 cup minced garlic
1 TBS plus 2 teaspoons Emeri's Rustic Rub, or Cajun Seasoning to taste
1/2 cup yellow cornmeal
2 TBS flour
1/2 cup vegetable oil
Put the catfish in a shallow bowl. Add the lemon juice, parsley, garlic and 1 TBS plus 1 tsp. rustic rub. Toss to coat evenly. Cover and refrigerate for 1 hour.
Combine the cornmeal, flour and the remaining rub in another shallow bowl. Remove the catfish and dredge in cornmeal, coating evenly.
Heat the oil in a non-stick skillet and fry for about 3 to 4 minutes per side, or until golden brown. - adapted from Louisiana Real and Rustic, Emeril Lagasse and Marcelle Bienvenu