southern cornmeal crusted fish

southern cornmeal crusted fish

It was fish night again and the husband and I had two options – fish poached in a foil packet or lemon caper fish. But I was kinda sick of those two options and after watching an episode of Diners, Drive-ins, and Dives on Food Network, I HAD to have some fried comfort food.

This cornmeal crusted fish hit the spot in a healthier way. The husband found the recipe online and since it was from The Catfish Institute (no kidding), we thought it must be the most legit recipe out there. It also did not hurt that it was very easy. As usual, my comments are in red.

Southern Cornmeal-Crusted Catfish

from The Catfish Institute

Ingredients:

  • 4 (4 to 6-ounce) U.S. farm-raised catfish fillets (I used 3 fillets of swai, also a firm whitefish)
  • 1/4 cup buttermilk or plain, nonfat yogurt (I didn’t have buttermilk on hand so I mixed milk and white vinegar and let it stand for a bit to create some buttermilk)
  • 1/2 teaspoon hot sauce
  • 1/2 cup cornmeal
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • Salt and pepper

Method:

  1. Stir together buttermilk or yogurt and hot sauce; brush on catfish and allow to marinate for 10 minutes. Coat catfish lightly with cornmeal and sprinkle with salt and pepper, to taste. (I seasoned the fish with salt and pepper after brushing on the buttermilk).
  2. Melt butter and olive oil in a nonstick skillet over medium high heat. When skillet is hot, saute catfish about 3 minutes on each side, turning only once, until golden and crisp.
  3. Serve immediately, garnished with lemon wedges and with tartar sauce as accompaniment. (I made a garlic mayo – plain mayo mixed with some garlic powder and a touch of paprika)
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