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SOUTHERN PAN-FRIED CATFISH
6 catfish filets In a large dish, combine the cornmeal,
1 cup cornmeal Cajun seasoning, garlic powder, salt
1 ½ tbsp. Cajun seasoning and pepper. Coat the fish in the
1 ½ tsp. garlic powder mixture.
½ tsp. salt
½ tsp. pepper Heat half of the butter in the large
6 tbsp. butter cast iron skillet over medium heat
Lemon wedges as desired until melted and hot.
Fry 3 fillets at a time for 3 minutes on each side, or until the fish flakes easily when tested with a fork.
Repeat with the rest of the butter and fish filets.
Serve immediately, with lemon wedges, to taste.
Recipe courtesy of the Vernon Parish Tourism Commission.
VERNON PARISH
Explore the byways-and-highways of the No Man’s Land Food Trails! The Gas Station Eats
of No Man’s Land offers a slice of southern hospitality, tasty scenic landscapes, and several
big bites of what you come here for.
337-238-0783 | LouisianaLegendCountry.com
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