- 1 pound catfish fillets
- ½ cup yellow cornmeal
- ½ cup all-purpose flour
- Salt and freshly milled black pepper
- ¼ pound lard or unsalted butter
- ¼ cup sesame seeds, toasted in a dry skillet
Wash and pat the fish with dry paper towels. Cut the catfish diagonally into 1-inch strips.
In a shallow pan, combine the cornmeal, flour, salt and pepper to taste. Lightly dredge the fish in the cornmeal mixture.
Melt the lard in a large skillet and pan-fry the catfish until golden brown. Drain on paper towels.
Sprinkle the fish with the toasted sesame seeds. Serve with White Remoulade.
Nutritional information is based on 3 servings, and includes 1/8 teaspoon of salt per serving.