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Panfried Catfish With Lemon And Garlic

  • Yield: 4 servings


  • 4 catfish fillets (6 to 6 1/2 ounces each)
  • 3/4 cup fresh lemon juice
  • 1/4 cup minced parsley
  • 1/4 cup minced garlic
  • 1 tablespoon plus 2 teaspoons Rustic Rub
  • 1/2 cup yellow cornmeal
  • 2 tablespoons flour
  • 1/2 cup vegetable oil


  • Put the catfish in a shallow bowl. Add the lemon juice, parsley, garlic, and 1 tablespoon plus 1 teaspoon of the rub. Toss to coat the catfish evenly. Cover and refrigerate for 1 hour.
  • Combine the cornmeal, flour, and the remaining rub in another bowl. Remove the catfish from the marinade and dredge in the cornmeal mixture, coating evenly.
  • Heat the oil in a nonstick skillet and fry for about 3 to 4 minutes on each side, or until golden brown.
  • Serve immediately.