Ingredients

For the Pan-Fried Catfish:

• 4-6 catfish fillets (6-8 oz each)

• 1 cup fine yellow cornmeal

• 1½ tablespoons Cajun seasoning

• 1½ teaspoons garlic powder

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1 cup low-fat buttermilk

• 6 tablespoons butter, divided

• 2 tablespoons olive oil

For the Shrimp Diane Sauce:

• 1 lb medium shrimp, peeled and deveined

• 4 tablespoons butter

• 4 cloves garlic, minced

• 2 green onions, chopped

• 1 tablespoon Worcestershire sauce

• 1 teaspoon Dijon mustard

• ½ cup heavy cream

• ¼ cup chicken broth

• 2 tablespoons fresh lemon juice

• Salt, pepper, and cayenne to taste

• 2 tablespoons fresh parsley, chopped

Instructions

Preparing the Catfish:

1. Pat catfish fillets dry with paper towels and soak in buttermilk for 15 minutes.

2. In a shallow dish, combine cornmeal, Cajun seasoning, garlic powder, salt, and pepper.

3. Remove fillets from buttermilk and coat thoroughly in the seasoned cornmeal mixture, pressing gently to adhere.

Cooking the Catfish:

1. Heat 3 tablespoons butter and olive oil in a large skillet over medium-high heat.

2. When butter stops foaming, carefully add catfish fillets without overcrowding.

3. Cook for 3-4 minutes per side until golden brown and fish flakes easily with a fork.

4. Transfer to a warm plate and cover with foil to keep warm.

Making the Shrimp Diane Sauce:

1. In the same skillet, add remaining butter over medium heat.

2. Add minced garlic and cook for 30 seconds until fragrant.

3. Add shrimp and cook for 2-3 minutes per side until pink and cooked through.

4. Stir in green onions, Worcestershire sauce, and Dijon mustard.

5. Pour in chicken broth and let simmer for 2 minutes to reduce slightly.

6. Add heavy cream and lemon juice, stirring gently to combine.

7. Season with salt, pepper, and a pinch of cayenne.

8. Simmer for 2-3 minutes until sauce thickens slightly.

9. Stir in fresh parsley just before serving.