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Fried Catfish On A Stick

  • Yield: 6 servings (2 skewers per person)


  • 4 catfish fillets (about 4 ounces each)
  • Twelve 10-inch bamboo skewers
  • 1 tablespoon Creole Seasoning
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne
  • 2 tablespoons Creole or whole-grain mustard
  • 1 cup buttermilk
  • 4 cups vegetable oil
  • 2 cups bleached all-purpose flour
  • Remoulade Sauce


  • Cut each fillet lengthwise into 3 strips, each about 1 1/2 inches wide. Thread each strip onto a skewer. Lay them in a shallow bowl.
  • Combine 1 teaspoon of the Creole seasoning, the salt, cayenne, mustard, and buttermilk in a small mixing bowl and stir to blend. Pour the mixture over the catfish, cover, and refrigerate for 8 hours.
  • Remove the fish from the refrigerator. Heat the oil to 360?F in a large deep cast-iron skillet. In a large mixing bowl, combine the flour and the remaining 2 teaspoons Creole seasoning. Dredge 2 to 3 skewers at a time in the flour, shaking off any excess. Fry them in batches until golden brown, about 4 minutes on each side. Drain on paper towels. Serve hot with the rÈmoulade sauce.