SKILLET-FRIED CATFISH WITH HERB TARTAR SAUCE

Skillet-Fried Catfish with Herb Tartar Sauce image

Yield serves 4 to 6

Number Of Ingredients 12

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Four 6- to 8-ounce catfish fillets, about 1/2 inch thick (1 1/2 to 2 pounds), or snapper or flounder
Sea salt and freshly ground black pepper
1 cup well-shaken buttermilk
1 large egg
Dash of hot sauce
2/3 cup all-purpose flour
2/3 cup yellow cornmeal
Pinch of ground cayenne pepper
Canola oil, for frying
Herb Tartar Sauce (page 100)
1 white onion, thinly sliced
1 lemon, cut into wedges

Steps:

Preheat the oven to 200°F. Line a baking sheet with a brown paper bag.
Rinse the catfish and pat dry. Slice each fillet lengthwise into 3 long strips and season with salt and black pepper to taste. Combine the buttermilk, egg, and hot sauce in a shallow bowl and stir to mix. In a separate bowl, combine the flour, cornmeal, and cayenne, season with salt and black pepper, and stir to mix.
Pour canola oil into a large skillet about 1/4 inch deep and place over medium-high heat until sizzling hot (see Know-how, page 100).
Dip each piece of fish in the buttermilk mixture, then dredge in the flour mixture to evenly coat both sides, shaking off any excess flour. Without overcrowding the skillet-you may need to fry in batches-place the fish in the hot oil and cook for 2 to 3 minutes per side, turning only once, until golden brown and crispy. If the fish is browning too quickly, reduce the heat to medium.
Remove the fish from the skillet and drain on the lined baking sheet. Place the pan in the oven to keep warm while you fry the remaining fish, adding more oil to the skillet if needed. Season with additional salt and pepper, if desired, and serve hot with Herb Tartar Sauce, raw onion, and lemon wedges to squeeze over the fish.
Make it a party with Squash Puppies (page 65), Creamy Potato Salad (page 266), and Spring Coleslaw with Fresh Herbs and Light Honey Citrus Vinaigrette (page 258).