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Southern-Style Pan-Fried Catfish

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Southern-Style Pan-Fried Catfish

Ingredients

  • 1/2 cup buttermilk
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon emeril's original essence or creole seasoning
  • 1 tablespoon minced garlic
  • 2 teaspoons louisiana hot sauce or other red hot sauce
  • 4 (6- to 8-ounce) skinless catfish fillets
  • 1 cup all-purpose flour
  • 2/3 cup cornmeal
  • 1 tablespoon coarse salt
  • 2/3 cup vegetable oil, for frying
  • emeril's kicked-up tartar sauce, for serving (optional)
  • lemon wedges, for serving
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