CHICKEN FRIED CATFISH
A rather different take on fried catfish. Recipe from Fish Without a Doubt: The Cook's Essential Companion, by Rick Moonen and Roy Finamore.
Provided by gailanng
Categories Catfish
Time 1h18m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the buttermilk, red onion, scallions, dill, garlic, zest, and chile paste in a baking dish. Whisk or stir well.
- Lay the fillets in the marinade, making sure you've got them completely coated. Cover with plastic and marinate in the refrigerator for at least one hour.
- Remove the fish from the marinade and season it with salt and pepper. Coat the fillets well with flour.
- Heat 1/4 inch of oil in a heavy skillet (cast-iron is best) until very hot but not smoking. Fry the fish in batches for about 1 1/2 minutes on the first side, then turn and fry for another 45 seconds. The crust should be golden.
- Drain on paper towels and serve with the tartar sauce.
Nutrition Facts : Calories 221.2, Fat 10, SaturatedFat 2.4, Cholesterol 89.9, Sodium 221.9, Carbohydrate 4.7, Fiber 0.4, Sugar 3.5, Protein 26.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
