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.

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