Cooking with Javon: fried catfish and dirty rice

St. Jude patient Javon shares some of his favorite recipes. In this episode, Javon creates delicious fried catfish and dirty rice.

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  •  2 min

May-Lin Biggs-Dale - Producer/Editor, Nathan Black and Orlando Pelaez - Videographers

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Fried Catfish


·      ½ cup buttermilk

·      1-pound catfish filets, cleaned and cut into strips

·      2 Tbsp. Creole seasoning (divided)

·      1 Tbsp. Onion powder

·      1 Tbsp. Garlic powder

·      1 Tbsp. Smoked paprika

·      1 Tbsp. Seafood seasoning

·      1 ½ cups cornmeal

·      Salt & pepper to taste

·      1 Tbsp. yellow mustard

·      1 qt. vegetable oil for deep frying


1.     Marinate catfish in buttermilk and 1 tablespoon of Creole seasoning for at least 2 hours, preferably overnight, in a covered container in the refrigerator.

2.     Combine remaining dry ingredients in a large Ziploc bag.

3.     Remove catfish from marinade and pat dry.

4.     Brush each catfish filet with mustard and drop into the bag.

5.     Seal bag and shake vigorously until each filet is well coated.

6.     Heat at least 2 inches of oil in cast iron skillet to 350˚  over medium-high heat or until a pinch of the cornmeal mix sizzles in the pan.

7.     Carefully slide each filet into the hot oil, cooking in batches as to not crown the pan.

8.     Cook until a deep golden brown, about 4-6 minutes depending on the size of your filet, turning halfway.

9.     Place the cooked catfish on paper towels to drain and salt to taste.

10.  Serve immediately and enjoy!


Dirty Rice


·      2 cups cooked rice

·      2 Tbsp. butter

·      1 lb. ground beef, turkey or pork

·      1 small onion, diced

·      1 green bell pepper, diced

·      3-4 celery stalks, diced

·      2 tsp Creole seasoning

·      2 tsp onion powder

·      2 tsp garlic powder

·      2 tsp smoked paprika

·      1 cup beef broth

·      Salt & pepper to taste


1.     Prepare rice according to instructions and add butter while hot. Set aside.

2.     Sauté the ground meat in a large skillet over medium high heat until browned.

3.     Add in vegetables and sauté until they begin to soften, stirring often.

4.     Add seasonings and stir well.

5.     Pour in beef broth and reduce heat to a simmer, stirring well.

6.     Fold in your cooked rice until everything is well incorporated.

7.     Salt and pepper to taste.

8.     Serve immediately and enjoy!


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