Pan-fried catfish with pepper and lemon
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| - | ||
| 1 | tablespoon | Lemon peel - grated |
| ⅔ | cup | Buttermilk |
| 2 | tablespoons | Butter |
| 1 | tablespoon | Parsley, minced |
| ½ | teaspoon | Cayenne pepper |
| 4 | Catfish fillets | |
| 1 | tablespoon | Vegetble oil lemon wedges |
Directions
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.
NOTE: If you let the fish sit coated for the 15 minutes that I recommend, this dish will take 45 minutes. Believe me, let the fish sit for the 15 minutes; it will keep the coating on the fish with no hassle whatsoever.