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Step 1
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| Rinse catfish in fresh water. Cut in half lengthways. |
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Step 2
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| Put the catfish in a large bowl and fill with milk fully covering the catfish, set in refrigerator for an hour at least. |
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Step 3
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| When ready to cook, drain catfish in a colander (do not rinse), season generously with Dr. Meaux’s Cajun Seasoning. |
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Step 4
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| In a large non-stick skillet melt half of the butter, med to med high heat. |
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Step 5
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| Roll catfish in the flour and Sautee on one side 2-3 minutes. |
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Step 6
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| Gently turn fillets and cook 2-3 minutes. |
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Step 7
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| After the first batch, clean skillet and repeat process with the remaining butter. |
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