Cornmeal Fried Catfish with Creamy Creole Sauce
 
Makes 6 servings
Ingredients
  • 2 cups whole milk
  • ¼ cup hot sauce
  • 6 (6- to 8-ounce) catfish fillets
  • Canola oil, for frying
  • 2 cups plain stone-ground yellow cornmeal
  • 1 tablespoon kosher salt
  • 2 teaspoons ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Creamy Creole Sauce (recipe follows)
  • Lemon wedges, to serve
  • Garnish: fresh parsley
Instructions
  1. In a large bowl, whisk together milk and hot sauce. Add fish, tossing to coat. Cover and refrigerate for at least 1 hour.
  2. In a large cast-iron Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
  3. In a large shallow dish, whisk together cornmeal, salt, pepper, garlic powder, and onion powder.
  4. Remove fish from bowl, discarding marinade. Dredge fish in cornmeal mixture, shaking off excess.
  5. Working in batches, fry fish, turning occasionally, until golden brown, 3 to 4 minutes. Remove from oil, and let drain on paper towels. Serve with Creamy Creole Sauce and lemon wedges. Garnish with parsley, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/cornmeal-fried-catfish-with-creamy-creole-sauce/