Name: Pan-Fried Catfish with Pepper and Lemon
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

Nearly all the wisdom we possess, that is to say, true and sound wisdom, consists of two parts: the knowledge of God and of ourselves. But, while joined by many bonds, which one precedes and brings forth the other is not easy to discern… the knowledge of ourselves not only arouses us to seek God, but also, as it were, leads us by the hand to find Him… [But] it is certain that man never achieves a clear knowledge of himself unless he has first looked upon God's face, and then descends from contemplating him to scrutinize himself.

John Calvin

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

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