Desserts, Ice Cream Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Pan-fried catfish with pepper & lemon

Yield: 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

Instructions:

Lemon wedges 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.

Web Standards & Support: