We love fish at the iCook household. Well we love most fish. My wife doesn’t particularly care for catfish which for an old southern boy like me is verging on blasphemy. I grew up on farm and lake catfish. We had a fish fry with our church on Labor Day. So last week, Karen had to make a trip to California so I fried up some creole catfish.
A few years ago, I had some delicious blackened catfish with a remoulade sauce and thought I would try to replicate the recipe. I had the sweet corn remoulade left from last week’s recipe and picked up a couple of nice catfish fillets. I recall the fish was served over cheesy grit or some such mixture but I really wanted the fish so I paired with a baked potato and some broccoli.
Typically, I don’t blacken foods so I did a bit of a hybrid cooking technique. I lightly seasoned the fillets with a creole seasoning that I had in the cupboard, then dredged the fish in corn meal. No need for salt or pepper as both are in the creole mixture. The fish was just moist enough to hold a light coating.
My trusty cast iron skillet on a medium high flame did the trick. Once the fish was cooking well, I had to lower the temperature just a little as the oil was starting to smoke and I really didn’t feel like hearing the wail of the smoke detectors.
Once the fish was done, I drained it a second on a paper towel and then topped it with the leftover sweet corn remoulade. The remoulade I prepared has a lot of mustard and can be quite spicy itself. Luckily had went light on the cayenne in the sauce so it complimented the fish well. Live, Laugh, Love and Eat Well.
- 1 Lb catfish fillets
- Creole seasoning – store bought or make your own (see below)
- Corn meal
- Oil, about 2 to 3 TBSP
- Sweet Corn Remoulade (click here for link to recipe)
Prepare the remoulade sauce ahead of time.
Place large cast iron skillet on medium high heat. Add oil to coat the bottom. Sprinkle the catfish with the creole seasoning to desired spicy level (I only lightly sprinkled the fish and it was a bit tangy). Dredge fillet in corn meal and place in hot skillet. Cook on one side 4 to 5 minutes and flip. Cook additional 4 to 5 minutes or until golden brown with a little charring on the edges. If oil starts to smoke, reduce heat.
Remove fish from the pan and allow to drain a few minutes on paper towels. Plate and top with the remoulade sauce.
Emeril’s (Creole) Essence
- 2 ½ TBSP paprika
- 2 TBSP salt
- 2 TBSP Garlic Powder
- 1 TBSP black pepper
- 1 TBSP onion powder
- 1 TBSP cayenne pepper
- 1 TBSP dried oregano
- 1 TBSP dried thyme
Combine all ingredients thoroughly. Store in a small jar.