Pan-Fried Catfish with Cornmeal Crust
Pan-Fried Catfish With Cornmeal Crust is an easy dinner. Made with 4 catfish fillets (4 to 5 oz. each), 1 c. buttermilk, 1/4 tsp. salt, 2/3 c. cornmeal and 6 to 8 tbsp. oil, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Place catfish fillets in buttermilk in shallow dish. Refrigerate 30 minutes.
Remove catfish from milk; sprinkle with salt.
Dip in cornmeal to coat both sides.
Heat oil in a large skillet over moderately high heat.
Add catfish.
Reduce heat to moderate; turn fish over carefully; cook 3 minutes or until browned and cooked through.
Carefully transfer to serving plates.
π· Perfect Pairings
Complete your meal with these
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