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Batter Fried Catfish

  • Yield: 2 servings


  • 1 cup milk
  • 1/2 cup Creole or whole-grain mustard
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/8 teaspoon freshly ground black pepper
  • 4 teaspoons Rustic Rub
  • 2 catfish fillets (6 to 6 1/2 ounces each)
  • 3/4 cup flour
  • 1/2 cup yellow cornmeal
  • Solid vegetable shortening for deep-frying


  • Combine the milk, mustard, Tabasco, salt, cayenne, black pepper, and 2 teaspoons of the rub in a bowl and mix well. Add the catfish and submerge. Cover and refrigerate for 1 hour.
  • Mix together the flour, cornmeal, and the remaining 2 teaspoons rub in another bowl. Remove the catfish from the milk mixture and dredge in the flour mixture, coating evenly.
  • Heat the shortening to 360?F. Deep-fry the catfish for 5 to 6 minutes, or until golden brown. The fish will float to the surface of the hot oil when done.
  • Drain on paper towels and serve immediately.