Catfish Remoulade
Recipe Courtesy of April Stamm
Serves 4
4 catfish fillets
2 cups whole milk
1/2 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon cayenne pepper
2 Tablespoons kosher salt, divided
1 teaspoon freshly ground black pepper
3 Tablespoons neutral oil (vegetable, canola, corn, etc.)
In a shallow baking dish big enough to hold all 4 fish fillets, whisk 1 Tablespoon of salt and cayenne pepper into the milk and submerge catfish fillets into the mixture, cover with plastic wrap and refrigerate for 30 minutes.
Mix the cornmeal, flour, 1 Tablespoon salt and 1 teaspoon black pepper together on a plate. Heat the oil in a large heavy bottomed sauté pan or cast iron skillet over medium high heat. Remove the catfish fillets from the milk, letting the excess milk drip off. Dredge the fillets in the flour and cornmeal mixture and place in the hot pan. Cook fillets until golden brown and cooked through (about 4 minutes a side). If the catfish fillets are very thick and are getting brown on the outside before they are cooked through, you can cook them through in 350 degree F oven, just make sure not to overcook.
Serve catfish immediately topped with remoulade sauce.
