1. Pat the fish fillets dry with paper towels. Drizzle 2 teaspoons of the olive oil over the fish and massage lightly to evenly coat the fillets. Sprinkle enough seasoning over both sides of the ...

Fish: 8 large eggs 2 tablespoons hot sauce 3 lbs. catfish fillets, cut diagonally into 1/2-inch-wide strips 2 cups yellow cornmeal ½ cup cornstarch 1 tablespoon salt ¼ cup Cajun seasoning 2 cups ...

*If you’ve only experienced catfish fried to crispy perfection, prepare to be wowed by its smoky, spice-infused grilled counterpart. Coated in a flavorful rub and seared in a cast-iron skillet, this ...

In a large bowl or Ziplock bag, combine buttermilk, hot sauce, salt, and pepper. Add catfish. Cover and refrigerate for at least 2 hours, or up to 8 hours. In a large shallow bowl, whisk to combine ...

Blackening is a technique popularized by the Louisiana chef Paul Prudhomme, who originally used it on redfish, but it works equally well with catfish. The intense heat of a cast-iron skillet sears the ...