Panfried Cajun Catfish with Lemon Aioli

PANFRIED CAJUN CATFISH WITH LEMON AIOLI

Catfish has always been one of my favorites. And today, I'll share with you my recipe for Panfried Cajun Catfish with Lemon Aioli. It's simple... It's delicious... And perhaps best of all - it's a meal that you can prepare in under 15 minutes.

Serves 4

½	cup buttermilk
3	tablespoons Creole mustard
4	skinless catfish fillets (6 to 8 ounces each)
¼	cup yellow cornmeal
2	tablespoons paprika
2	tablespoons onion powder
2	tablespoons garlic powder
1	teaspoon ground thyme
1	teaspoon dried oregano
½	teaspoon Cayenne pepper
	Kosher salt and freshly ground black pepper
¼	cup olive oil
1	cup prepared mayonnaise
2	tablespoons freshly squeezed lemon juice
1	clove garlic, peeled and finely minced

In a nonreactive container, whisk together the buttermilk and 1 tablespoon of the mustard. Add the catfish fillets and cover. Place in the refrigerator and marinate for 30 minutes.


In a shallow dish, mix together the cornmeal, paprika, onion powder, garlic powder, thyme, oregano, and Cayenne. Season with 1 teaspoon salt and ½ teaspoon black pepper. Remove the catfish from the marinade, allowing any excess liquid to drip off the fish. Dredge the fish in the seasoned cornmeal, being sure to coat the fillets in a light layer of cornmeal.


Heat the oil in a large skillet set over medium-high heat until hot, but not smoking. Arrange the fish in the skillet and cook until golden brown and firm to the touch, 4 to 5 minutes per side. Transfer the fish to serving plates and season with salt and black pepper.


Meanwhile, in a mixing bowl, stir the mayonnaise, lemon juice, and garlic together with the remaining 2 tablespoons of mustard. Season with salt and pepper and serve with the catfish.