Main Course - Fried Catfish

• Louisiana catfish
• Louisiana Fish Fry - lemon flavor (yellow package)
• Paprika
• Tony Chachere's Original Creole Seasoning
• Coarse black pepper
• Fresh lemon juice
• Olive Oil

1. Heat olive oil in a black iron skillet. I like for the oil to cover only the bottom half of the fish pieces, so pour accordingly.
2. Sprinkle Tony's, pepper, paprika, and lemon juice on cleaned catfish.
3. Cut catfish into 1 1/2 inch pieces.
4. Toss catfish with Fish Fry. Cover completely.
5. Fry in olive oil. Pieces should be flipped over when a fork can easily pierce piece. Fry other side.
6. Pieces are done when they are a nice golden color.
7. Dry on paper towels.