No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Pan Fried Catfish

  • Yield: 4 main-course servings


  • 1 cup milk
  • 1/2 cup Creole mustard
  • 1 teaspoon hot pepper sauce
  • Salt and cayenne
  • 4 catfish fillets, (about 6 ounces each)
  • 3/4 cup flour
  • 1/2 cup yellow cornmeal
  • 4 teaspoons Essence
  • Vegetable oil for frying


  • In a mixing bowl, whisk the milk, mustard and hot pepper sauce together. Season the mixture with salt and cayenne. Lay the fish in the milk mixture, cover, refrigerate and marinate for 1 hour. In a pie pan, combine the flour, cornmeal and 2 teaspoons of Essence. Remove the fish from the refrigerator and drain. Dredge each fillet in the cornmeal mixture, coating each side completely. In a large cast-iron skillet, heat the vegetable oil. When the oil is hot, gently lay each fillet in the hot oil. Pan-fry the fillets for 2 to 3 minutes on each side, or until the fish is golden brown and the meat is flaky. Remove the fillets from the oil and drain on a paper-lined plate. Season the fish with the remaining Essence. Serve the catfish with the Andouille Smothered Beans.