Red Lobster Copycat Recipe
4 to 6 catfish fillets, about 4 ounces each
Creole or Cajun seasoning and pepper
1 1/2 cups cornmeal
1/2 cup all-purpose flour
1 cup buttermilk
Pour about 1/4-inch of Canola oil in a large heavy skillet. Place over medium heat and heat until hot.
Breading: Sprinkle the fish fillets lightly with Creole seasoning, salt, and pepper.In a wide bowl, combine the cornmeal and flour. Pour the buttermilk into a bowl. Dip the fish into the buttermilk to coat, then coat with the cornmeal mixture.
To Cook: Arrange in the not oil and cook slowly for about 3 to 4 minutes, until the bottom side is browned. Turn carefully and continue cooking until browned on the other side. Place on paper towels to drain.
Serve with tartar sauce and hush puppies, along with coleslaw and fries for a classic southern meal.