Food & Cooking Recipes Ingredients Seafood Recipes Southern-Style Pan-Fried Catfish 3.1 (7) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 12, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 12 mins Total Time: 20 mins Servings: 4 Emeril prepared this catfish recipe from his new book, " Emeril 20-40-60," as part of a live cooking challenge on "The Martha Stewart Show." He also made Simple Turkey Meatloaf and Chicken Cordon Bleu. Ingredients ½ 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 ⅔ cup cornmeal 1 tablespoon coarse salt ⅔ cup vegetable oil, for frying Emeril's Kicked-Up Tartar Sauce, for serving (optional) Lemon wedges, for serving Directions Whisk together buttermilk, mustard, Essence, garlic, and hot sauce in a small bowl. Place fillets in a shallow baking dish just large enough to hold them in an even layer. Pour buttermilk mixture over fish, making sure each fillet is evenly coated; set aside. In another shallow baking dish, whisk together flour, cornmeal, and salt. Working with 1 piece of fish at a time, remove from buttermilk mixture, shaking off any excess, and dredge in flour mixture to coat. Transfer to a plate and repeat process with remaining fillets. Heat vegetable oil in a large skillet over medium heat. When oil is hot, carefully add two fillets to skillet. Cook, until golden brown and crisp, about 4 minutes. Turn and continue cooking until golden brown and crisp on the second side, 3 to 4 minutes more. Using a fish spatula, transfer fillets to a paper towel-lined plate; repeat process with remaining 2 fillets. Serve immediately with tartar sauce, if desired, and lemon wedges. Rate it Print