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Pan-fried Catfish with Pepper and Lemon
1 tb Lemon peel - grated
2/3 c Buttermilk
2 tb Butter
1 tb Parsley, minced
1/2 ts Cayenne pepper
4 Catfish fillets
1 tb Vegetble oil
Combine cornmeal, flour, lemon peel and cayenne in shallow dish. Season with salt. Pour buttermilk into second shallow dish. Dip 1 fish fillet into buttermilk, then into cornmeal mixture, coating completely. Repeat process with remaining fish. (Note from me: Let fish stand for approximately 15 minutes before proceeding.) Melt butter with oil in heavy large skillet over medium-high heat. Add fish and cook until crust is golden brown and fish is cooked through, turning once, about 4 minutes per side. Transfer fish to platter. Sprinkle with minced parsley. Garnish with lemon wedges.