|Evaporated milk||1 Cup (16 tbs)|
|White cornmeal||2 Cup (32 tbs)|
|Dried thyme||1⁄4 Teaspoon|
|Dried sage||1⁄4 Teaspoon|
|Catfish fillets||24 Ounce (Four 6 Ounce Each Pieces)|
|Peanut oil||1 (For Brushing Grill Surface)|
Pour evaporated milk into a shallow bowl.
Mix together cornmeal, paprika, sage, thyme, and pepper.
Spread on a flat plate.
Dip fish in milk.
Roll catfish fillets in cornmeal mixture.
Set catfish on a plate and refrigerate until grilling.
Preheat stovetop grill.
Brush grill surface lightly with peanut oil.
Cook catfish over medium-high heat for about 4 minutes or until done, turning once or twice.
Fish is cooked when it flakes easily when prodded with a fork.
Remove fish and set on individual plates.