Pan Fried Catfish With Andouille Smothered White Beans

  • Yield: 4 servings



  • Heat the oil in a large, heavy skillet, preferably cast-iron, over medium heat. Season the catfish fillets on both sides with Essence. Put the flour in a shallow bowl and season with Essence. Dredge the fillets in the flour, tapping off any excess. Pan-fry the fillets until golden brown, 3 to 4 minutes on each side. Drain on paper towels, then sprinkle with Essence.
  • Serve the catfish with the beans and pass the tartar sauce.