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Recipes for Mardi Gras

Cornmeal adds crunch to this pan-fried fish, while rémoulade spices things up.

Catfish can sometimes have an unappealing “muddy” flavor, so to mellow it out, we use a coating of cornmeal and flour spiced up with cayenne pepper and paprika—it gives the fish crunch as well as extra seasoning.... Read More

Mardi Gras Recipes from Chef Donald Link

Mardi Gras Recipes from Chef Donald Link