Neely’s Memphis-Style Catfish

Ingredients

  • 1 cup yellow cornmeal
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 3/4 cup buttermilk
  • 1 tablespoon hot sauce
  • 4 catfish fillets (8-ounces each) skins and bones removed, rinsed and patted dry
  • Salt and freshly ground black pepper
  • Peanut oil, for frying
  • Remoulade Sauce, for dipping, recipe follows

Directions

Preheat a deep -fryer to 375 degrees F.

Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce.

Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture.

Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper.

Remoulade Sauce:

Via Neelys

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Broiled Tilapia Parmesan

Ingredients
1/2 cup Parmesan or Parm/Romano Cheese blend
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery seed
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp crushed red pepper flakes
1/2 cup bread crumbs
2 pounds tilapia fillets

Directions
Preheat your oven’s broiler. Grease a broiling pan or line pan with aluminum foil. In a small bowl, mix together the cheese, butter, mayonnaise. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Spray fish w. olive oil spray. Season w. Old Bay. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. OR put pan one notch rack from the top and don’t flip, but cook for 3-4 mins. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.