From the Pantry Butler kitchen
Skillet Catfish
Catfish fillets are coated in a spicy cornmeal rub and pan-fried until browned to perfection. Try substituting with cod or tilapia for delicious variety. USDA MyPlate Kitchen — USDA Center for Nutrition Policy and Promotion (public domain), via myplate.food
Ingredients
- For the cornmeal rub:
- 1/8 cup cornmeal
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- For the catfish:
- 4 4-ounce catfish filets
- 2 teaspoons vegetable oil
- 1 lemon or lime — quartered
Method
- Make the spice rub.
- Put the cornmeal, oregano, cayenne pepper, thyme, paprika, salt, and pepper on a plate and combine well.
- Dredge both sides of the catfish in the spice mixture.
- Put the skillet on the stove and turn the heat to high.
- When the skillet is hot, add the oil.
- Add the fish and cook about 4 minutes on each side, until browned and cooked throughout.
- Serve right away garnished with lemon or lime wedges.
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