Southern Cornmeal-Crusted Catfish

Southern Cornmeal-Crusted Catfish
Southern Cornmeal-Crusted Catfish

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    U.S. farm-raised catfish fillets (4 to 6 oz ea)

  • 1/4

    cup buttermilk (or plain nonfat yogurt)

  • 1/2

    teaspoon hot sauce

  • 1/2

    cup cornmeal

  • 2

    tablespoons butter

  • 1

    tablespoon olive oil

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

Stir together buttermilk or yogurt and hot sauce; brush on catfish and allow to marinate for 10 minutes. Coat catfish lightly with cornmeal and sprinkle with salt and pepper, to taste. Melt butter and olive oil in a nonstick skillet over medium high heat. When skillet is hot, saute catfish about 3 minutes on each side, turning only once, until golden and crisp. Serve immediately, garnished with lemon wedges and with tartar sauce as accompaniment. This recipe yields 4 servings.

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