Recipe - Pan-Fried Buttermilk Chicken With Gravy

1 cup Milk
One half cup Creole mustard
1 teaspoon Tabasco sauce
Salt; to taste
Cayenne pepper; to taste
4 Catfish fillets ; (abt 6 oz
ea)
Three fourths cup Flour
One half cup Yellow cornmeal
4 teaspoon Bayou Blast; see * Note
Vegetable oil; for frying

* Note: See the “Bayou Blast {Emeril’s Creole Seasoning}” recipe which is
included in this collection.

In a mixing bowl, whisk the milk, mustard and Tabasco together. Season the
mixture with salt and cayenne. Lay the fish in the milk mixture, cover,
refrigerate and marinate for 1 hour. In a pie pan, combine the flour,
cornmeal and 2 teaspoons of Bayou Blast. Remove the fish from the
refrigerator and drain. Dredge each fillet in the cornmeal mixture, coating
each side completely. In a large castiron skillet, heat the vegetable oil.
When the oil is hot, gently lay each fillet in the hot oil. Panfry the
fillets for 2 to 3 minutes on each side, or until the fish is goldenbrown
and the meat is flaky. Remove the fillets from the oil and drain on a
paperlined plate. Season the fish with the remaining Creole seasoning.
Serve the catfish with the Andouille Smothered Beans (the recipe for which
is included in this collection). This recipe yields 4 maincourse