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•    4 (6 to 6 1/2- ounce) catfish fillets
•    1 tablespoon plus 2 teaspoons Essence or other seasoning salt
•    1/4 cup fresh lemon juice
•    2 tablespoons minced parsley leaves, plus chopped parsley for garnish
•    2 tablespoons minced garlic
•    3/4 cup yellow cornmeal
•    1/4 cup all- purpose flour
•    1/2 teaspoon salt
•    1 cup vegetable oil
•    Lemon wedges, for serving
Place the catfish in a shallow bowl or baking dish. Season the fillets with 1 tablespoon plus 1 teaspoon of the Essence. Add the lemon juice, parsley, and garlic. Turn the catfish several times to coat evenly. Allow mixture to stand at room temperature for up to 10 minutes.   Combine the cornmeal, flour, salt, and the remaining Essence in a shallow bowl. Remove the catfish from the marinade and dredge in the cornmeal mixture, coating evenly.
Heat the oil in a large, deep, cast iron skillet over medium-high heat. When the oil is hot, add the catfish, in batches, and fry until golden brown on both sides, turning once, 3 to 4 minutes per side.
Remove catfish from the skillet with a slotted spatula and drain on paper-towels. Season with salt and serve immediately with additional parsley and lemon wedges.

•    1 red onion, diced
•    2 cloves garlic, chopped
•    Olive oil, for sauteing
•    1/2 cup breadcrumbs
•    4 catfish fillets
•    Garlic Butter Sauce
In a medium skillet, saute the onion and garlic in olive oil over medium heat. Remove the skillet from the heat and let cool briefly. In a small bowl, combine the bread crumbs and the capers, and then add the sauteed onion and garlic to the bowl. Stir the mixture together until thoroughly combined. If necessary, flatten the catfish fillets by placing them between 2 pieces of plastic wrap and gently pounding with a mallet or by rolling out with a rolling pin. Generously spread the bread crumb mixture on top of each fillet. Roll the fillets up, securing with a toothpick if desired. Heat a medium or large skillet over medium heat. Add enough olive oil to the pan for sauteing, about 1/4-inch up the side of the skillet, and let heat for 1 minute. Carefully place the rolled catfish fillets into the skillet, and cook until evenly browned on all sides, turning the fillets with tongs as needed.
Garlic Butter Sauce:
•    4 tablespoons butter
•    1 lemon, juiced
•    2 cloves garlic, minced
•    1 cup chicken stock
•    Salt and freshly ground pepper
Combine all ingredients in a non-reactive saucepan. Cover the pan and cook over medium heat until the sauce is reduced by half. Drizzle the sauce over the Stuffed Catfish.