Southern Cornmeal-Crusted Catfish (Sara Moulton) |
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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Ingredients:
4 (4 to 6-ounce) u.s. farm-raised catfish fillets |
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 and pepper |
Directions:
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.
2. 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.
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