Southern Cornmeal-Crusted Catfish

By á-170456

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

Preparation

Step 1

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.