Dec 26, 2015


Copyright © by Norman Van Aken, 2015

Although I’m more known for Latin and Asian flavors I still have been fortunate enough to spend many years in a state that is also quite “southern” in its pedigree. One of the most serious complements I have received have been from a number of true born and bred children of the South who have murmured their appreciation for my way with catfish and collards.

Yield: Serves 4

2 Tablespoons canola or other light oil
4) 8-oz. boneless catfish fillets, skin removed
Kosher salt and freshly cracked black pepper, to taste cornmeal and flour mixed 50-50 to ‘dust’ the fillets
Lemon wedges, for garnish
Tartar Sauce etc. as desired

Preheat oven to 400o

Season the fish as desired and then dredge the catfish in the flour and cornmeal mixture. Heat a sauté pan or, better yet, a black cast iron pan on medium heat and add the oil.

Lay the fillets in curved side down to start and gently shake the pan.

When the fillets are golden on one side, turn them over. Remove any excess fat and put the pan into the oven for about 3-5 minutes. Remove to absorbent toweling a moment and then plate them up.

Note: If the fillets are thin enough, you can cook them entirely on top of the stove. Otherwise finish them in the oven as here.