Catfish Recipe
Ingredients
| Evaporated milk | 1 Cup (16 tbs) | |
| 2 cups white commeal | ||
| Paprika | 1/2 Teaspoon | |
| 1/4 teaspoon each: dried sage, dried thyme, and pepper | ||
| 4 catfish fillets (about 6 oz each) | ||
| Peanut oil, for brushing grill surface | ||
Directions
Pour evaporated milk into a shallow bowl.
Mix together cornmeal, paprika, sage, thyme, and pepper.
Spread on a flat plate.
Dip fish in milk.
Drain.
Roll catfish fillets in cornmeal mixture.
Set catfish on a plate and refrigerate until grilling.
Preheat stovetop grill.
Brush grill surface lightly with peanut oil.
Cook catfish over medium-high heat for about 4 minutes or until done, turning once or twice.
Fish is cooked when it flakes easily when prodded with a fork.
Remove fish and set on individual plates.
Mix together cornmeal, paprika, sage, thyme, and pepper.
Spread on a flat plate.
Dip fish in milk.
Drain.
Roll catfish fillets in cornmeal mixture.
Set catfish on a plate and refrigerate until grilling.
Preheat stovetop grill.
Brush grill surface lightly with peanut oil.
Cook catfish over medium-high heat for about 4 minutes or until done, turning once or twice.
Fish is cooked when it flakes easily when prodded with a fork.
Remove fish and set on individual plates.
Chef
