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Pan Fried Pass Manchac Catfish With Spicy Tartar Sauce And Hush Puppies

  • Yield: 4 servings


  • 4 (8-ounce) catfish fillets, sliced as thinly as possible lengthwise into 2 to 3 thin pieces
  • 1/2 cup all-purpose flour
  • 1 tablespoon Creole seasoning
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • Spicy Tartar Sauce
  • Buttermilk Hush Puppies


  • Place the flour in a shallow dish and season with 1 1/2 teaspoons of the Creole seasoning. Season the fish on both sides with the salt. Lightly dredge both sides of the fish with the flour and shake to remove any excess.
  • Heat about 1/2 cup of the oil in a large, heavy skillet. Place 2 fish fillets in the pan and cook for 4 minutes on each side, until golden brown. Remove and drain on paper towels and season with the remaining Creole seasoning. Repeat with the remaining fish, adding more oil as needed.
  • Serve hot with the Spicy Tartar Sauce and Hush Puppies.