Pan-fried Catfish With Pepper And Lemon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Vegetables | Catfish, Fish, Stove top | 4 | Servings | |
INGREDIENTS
| 1 | T | Lemon peel – grated |
| 2/3 | c | Buttermilk |
| 2 | T | Butter |
| 1 | T | Parsley, minced |
| 1/2 | t | Cayenne pepper |
| 4 | Catfish fillets | |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 262
Calories From Fat: 140
Total Fat: 15.7g
Cholesterol: 104.3mg
Sodium: 200.3mg
Potassium: 572.5mg
Carbohydrates: 3.4g
Fiber: <1g
Sugar: 2.5g
Protein: 25.7g