Cornmeal-Crusted Catfish Fillets

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Cornmeal-Crusted Catfish Fillets


  • 1/4 cup yellow cornmeal
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 pound catfish fillets
  • 1 1/2 teaspoons TABASCO® brand Original Red Sauce
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter, divided
  • Lemon wedges for garnish


Combine cornmeal, flour and salt on large plate. Brush catfish fillets with TABASCO® Sauce. Press fish into cornmeal mixture to coat well on both sides.

Heat 1 tablespoon each of olive oil and butter in 12-inch skillet over medium heat. Add fillets and cook about 4 minutes. With spatula, carefully turn fish. Add remaining oil and butter. Cook 4 minutes longer or until fish flakes easily when tested with a fork.

Garnish with lemon wedges.

Makes 4 servings.

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