- 1 pound catfish fillets
- ½ cup yellow cornmeal
- ½ cup all-purpose flour
- Salt and freshly milled black pepper
- ¼ pound lard or unsalted butter
- ¼ cup sesame seeds, toasted in a dry skillet
- Wash and pat the fish with dry paper towels. Cut the catfish diagonally into 1-inch strips.
- In a shallow pan, combine the cornmeal, flour, salt and pepper to taste. Lightly dredge the fish in the cornmeal mixture.
- Melt the lard in a large skillet and pan-fry the catfish until golden brown. Drain on paper towels.
- Sprinkle the fish with the toasted sesame seeds. Serve with White Remoulade.