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Yield: 4 servings

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Catfish

Ingredients:

4	catfish fillets	4
1/4 cup	canola oil	50 mL
1 Tbsp	salt	15 mL
2 tsp	cayenne pepper	10 mL
2 tsp	fresh ground pepper	10 mL
2 Tbsp	thyme	30 mL
2 tsp	dried basil	10 mL
2 Tbsp	garlic powder	30 mL
1 Tbsp	paprika	15 mL
1 cup	all purpose flour	250 mL

Directions:

Combine all herbs, spices, and flour in a bowl. Mix thoroughly.

In a large skillet, heat canola oil. Lightly pat each catfish fillet dry with paper towels. Then dredge each catfish fillet in flour mixture and shake off excess. Fry the fillets in canola oil over medium heat until golden brown. Then flip and fry the other side. (4-6 minutes per side, depending on thickness).

Garlic Aioli

Ingredients:

1 cup	canola oil	250 mL
1	large egg	1
1 Tbsp	Dijon mustard	15 mL
1 Tbsp	chopped garlic	15 mL
	juice of one lemon
	salt and freshly ground pepper, to taste

Directions:

In a food processor, combine egg, mustard, garlic and lemon juice. Season with salt and pepper. With the machine running, add canola oil in a slow stream until the mixture is smooth and pale in colour. Remove from the processor and refrigerate for 1 hour.

Serving Instructions:

Drizzle aioli sauce on plate and place catfish on top.