Blackened Catfish

ingredients

• 6 catfish fillets
• Milk to cover
• 1/2 cup flour
• 2 tbsp creole spice mix, or more "to taste"
• 3 tbsp canola oil

Instructions

Place fillet in shallow container and cover with milk. Chill in covered container for 30 to 60 minutes. Meanwhile, mix flour and seasoning together and then drain milk from fillets and dredge in flour mixture. Shake off excess. Place oil in large saute pan over medium high heat and cook fillets on each side until golden brown. Don't overcrowd the pan.
Hold fillets on heated platter or in a warm oven while you cook all fillets.

Serving Ideas

Serve with tartar or remoulade sauce, grits, sauteed greens, and pecan pie.