Ghost Pepper Hot Sauce ^Sale

Ghost Pepper Creole Catfish

Crispy, cornmeal-crusted catfish finished with a buttery Creole-style drizzle featuring Sweet Home Ghost Pepper Hot Sauce . Bold Southern flavor with controlled heat — perfect for spice lovers who want flavor first.

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 15–18 minutes
Total Time: ~30–35 minutes

Ingredients

• 4 catfish fillets
• 1 cup yellow cornmeal
• ½ cup all-purpose flour
• 1 teaspoon Creole seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and black pepper, to taste
• 1 cup buttermilk
• Oil for frying
• 4 tablespoons butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2–3 teaspoons Sweet Home Ghost Pepper Hot Sauce
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce

Instructions

1. Pat catfish dry and soak briefly in buttermilk.
2. Mix cornmeal, flour, Creole seasoning, paprika, garlic powder, and pepper.
3. Dredge catfish in coating.
4. Fry in hot oil 3–4 minutes per side until golden and cooked through.
5. Melt butter and olive oil in a small pan; sauté garlic briefly.
6. Stir in Ghost Pepper Hot Sauce, lemon juice, and Worcestershire.
7. Drizzle lightly over catfish or serve on the side.

Perfect Pairings

• Creamy grits or cheesy grits
• Coleslaw or Cajun slaw
• Fried okra or hushpuppies
• Sweet Home Pickles or Chow Chow

Big Southern flavor — just the right amount of heat.