Emeril's Panfried Catfish 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 rustic rub
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 Tbsp. 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. - Louisiana Real and Rustic, Emeril Lagasse and Marcelle Bienvenu