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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