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Pan-fried Catfish with Lemon and Garlic Print Email


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
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