| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Vegetables |
|
Fish, Catfish, Stove top |
4 |
Servings |
INGREDIENTS
| 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 |
|
|
Lemon wedges |
INSTRUCTIONS
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.
Posted to MM-Recipes Digest V3 #244
Date: Fri, 6 Sep 1996 13:00:10 -0400
From: Dotnapier@aol.com
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”