Southern Cornmeal-Crusted Catfish
By á-170456
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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
Details
Servings 4
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.
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