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  • 4 cups all purpose flour

  • crab boil seasoning

  • to taste salt

  • 8 (5 to 6 oz) skin removed catfish fillets

  • 1 cup corn meal

  • for frying oil


Heat a fryer or a deep pot halfway filled with oil to 350 °F. Sprinkle both sides of each catfish with salt and crab boil seasoning. In a separate bowl, combine the flour and the cornmeal. Dredge the catfish in the flour mixture and place in fryer. Deep fry for approximately 7 to 8 minutes until done. Drain on paper towels.




  • 2 tablespoons peanut oil, for frying

  • 4 catfish filets

  • 1 1/2 tablespoons salt

  • 1 tablespoons freshly ground black pepper

  • 1 tablespoons cayenne pepper

  • 1 tablespoons garlic powder

  • 1 tablespoons onion powder

  • 1 tablespoons thyme

  • Cajun Remoulade, recipe follows

Cajun Remoulade:

  • 2 tablespoon chopped Gherkin pickles

  • 2 teaspoons capers

  • 1 teaspoon chopped parsley

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

  • Dash hot sauce

  • 1/8 teaspoon cayenne pepper

  • 1/2 cup mayonnaise


Preheat a cast iron skillet to medium high with peanut oil.

Mix dry ingredients together. Cover both sides of catfish with the seasoning mix and place in skillet.

Cook on one side for 4 minutes and turn when cooked halfway through. Cook for another 4 minutes on the other side. Remove from pan and serve with Cajun remoulade.

Cajun Remoulade:

Mix all ingredients together well. Cover and refrigerate until ready to serve.




  • 1 tablespoon olive oil

  • 4 (6-ounce) striped bass fillets

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 teaspoons drained capers, chopped

  • 1/2 cup clam juice

  • 1 tablespoon fresh lemon juice

  • 2 tablespoons unsalted butter

  • 1 tablespoon chopped fresh parsley

How to Make It

Step 1

Heat a large stainless steel skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle fillets with salt and pepper. Add fillets to pan, skin side up; sauté 4 minutes or until lightly browned. Turn fillets over; sauté 4 minutes or until desired degree of doneness. Remove from pan; keep warm.

Step 2

Add capers to pan; cook 15 seconds, stirring frequently. Add clam juice and lemon juice; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1/4 cup (about 3 minutes). Remove pan from heat. Add butter; stir with a whisk until butter melts. Stir in parsley. Serve sauce with fish.

Recipes: Projects
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