Cornmeal Crusted Catfish with Creole Butter and Greens

Servings 4
Prep Time


  • 4 (4-6 ounce) catfish fillets
  • 1/3 cup cornmeal
  • 1 tbsp plus 2 tsp Chef Paul Prudhomme’s Magic Shrimp Seasoning
  • 1/4 cup butter, softened
  • 2 tbsp canola oil
  • 4 cups packed mâche greens
  • 3 tbsp apple cider vinegar


  1. Rinse catfish; pat away excess water with paper towels. In shallow dish combine cornmeal and 1 tablespoon shrimp seasoning. Press catfish into cornmeal mixture to thoroughly coat. In separate bowl combine butter and 1 teaspoon shrimp seasoning; set aside
  2. Heat a large skillet over medium-high heat 2 minutes. Add oil; swirl to coat. Add catfish to skillet; lower heat to medium. Cook until fish just flakes with a fork (about 5 minutes each side). Remove fish from pan; cover fish with foil.
  3. In same skillet, add greens; cook until just wilted (about 3 minutes). Stir in vinegar and remaining teaspoon shrimp seasoning. Divide greens among 4 dinner plates, top with catfish and a dollop of seasoned butter.


  1. Mâche, also known as “lambs lettuce” and “corn salad,” has a sweet, nutty and a little bit wild-tasting flavor. Its delicate round leaves, yet hearty texture, allow mâche to work equally well as a cooking green.