Rinse and pat dry the catfish fillets.
In shallow dish, beat together the milk and egg. Set aside.
In another dish, combine the cornmeal, black walnuts, parsley, salt and up to 3 teaspoons 33rd & Galena Chicken and Pork Rub.
Dip each fillet in the egg-milk mixture and then coat both sides in the cornmeal mix. Set on a plate.
Heat 1 tablespoon of canola oil in a heavy saucepan. Working in batches, pan-fry the fillets for 2 minutes per side, or until golden. Add more oil as needed.
Serve immediately.
6 catfish fillets (about 2 pounds)
¼ cup milk
1 egg
2 cups cornmeal
¼ cup finely pulsed black walnuts
¼ cup freshly chopped parsley
1 tsp. salt
Up to 3 Tbsp. 33rd & Galena Chicken and Pork Rub***
Canola oil
¼ cup milk
1 egg
2 cups cornmeal
¼ cup finely pulsed black walnuts
¼ cup freshly chopped parsley
1 tsp. salt
Up to 3 Tbsp. 33rd & Galena Chicken and Pork Rub***
Canola oil
This article appears in October 2012.