Fleur de Lis

Fleur de Lis

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Monday, September 26, 2016

Pan Sauteed Creole Seasoned Catfish Fillets

Oh my, this may be my favorite version of catfish to date. So very simple ingredient-wise, cooking time wise, and technique wise. If you're looking for an alternative to heavy battered fried fish, you'll love this one.

1 1/4 - 1 1/2 lb. catfish fillets
2 T. Creole seasoning
2 T. butter
2 T. olive oil
lemon wedges

Rinse fillets and pat dry. Lightly sprinkle both sides of the fish with the Creole seasoning.

In a large skillet, over medium heat, melt butter and add olive oil. Swirl the butter and oil to combine. Gently place the fish into the skillet and let cook 5 - 6 minutes per side.

That's it.  See how easy! Serve with lemon wedges.

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