BUTTERMILK-AND-CORNMEAL PAN-FRIED CATFISH

Buttermilk-and-Cornmeal Pan-Fried Catfish image

Provided by Jonathan Reynolds

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 cup buttermilk or water
2 cups yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons Cajun seasoning (or to taste)
1/2 cup peanut oil for frying
4 catfish fillets (about 8 ounces each)

Steps:

Place buttermilk in a shallow bowl. In another shallow bowl combine cornmeal, salt, pepper and Cajun seasoning.
Heat about 1/8 inch of oil in large skillet over medium heat until a pinch of cornmeal mixture sizzles quickly.
Dip catfish fillets into buttermilk to coat on both sides. Drain excess and dredge fillets in cornmeal mixture, coating both sides. Shake off excess.
Fry fillets in oil, 3 to 4 minutes on each side, until nicely browned and crisp.

Nutrition Facts : @context http, Calories 835, UnsaturatedFat 31 grams, Carbohydrate 68 grams, Fat 43 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 636 milligrams, Sugar 4 grams, TransFat 0 grams