Pan Fried Catfish Filets

Catfish rolled in cornmeal, cayenne pepper, onion powder and paprika, then fried in olive oil to a golden brown. Serve with lemon wedges.

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1 cup cornmeal

2 teaspoons ground cayenne pepper

2 teaspoons paprika

1 teaspoon onion powder

1/3 cup extra virgin olive oil

4 (4 ounce) fillets catfish

1 cup milk

4 cloves garlic, minced

In a mixing bowl, stir together cornmeal, cayenne pepper, paprika and onion powder. Mix well.Pour mixture onto a large sheet of waxed paper.

Heat oil in a large skillet over medium heat.

Pour milk into a medium bowl. Dip catfish filets into milk and hold up and let the milk drip off. Roll the milk-soaked filet in the cornmeal mixture until completely covered. Set aside.

Fry the garlic in the hot skillet, but do not burn. Add the coated catfish filets and cook for 5 to 7 minutes on each side, sprinkling salt on the fish after each turn. Cook until golden brown and fish flakes easily with a fork. Drain on paper towels.

Pan Fried Catfish Filets

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