Ingredients

• 4 (8-ounce) catfish fillets
• 1/2 cup yellow cornmeal
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon creole seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 3/4 cup milk
• 6 tablespoons unsalted butter
• Lemon wedges, for garnish

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Instructions

1. Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess.
2. Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork.
3. Transfer the fillets to a serving platter and keep warm. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.