Pan-fried Catfish With Pepper & Lemon Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Lemon peel, grated
2/3 cup: Buttermilk,
2 tbsp: Butter,
1 tbsp: Parsley, minced
1/2 tsp: Cayenne pepper,
4: Catfish fillets,
1 tbsp: Vegetble oil,
Lemon wedges,
Directions:
Combine cornmeal, flour, lemon peel and cayenne in shallow dish.
Season with salt. Pour buttermilk into second shallow dish. Dip 1
fish fillet into buttermilk, then into cornmeal mixture, coating
completely. Repeat process with remaining fish. (Note from me: Let
fish stand for approximately 15 minutes before proceeding.) Melt
butter with oil in heavy large skillet over medium-high heat. Add
fish and cook until crust is golden brown and fish is cooked through,
turning once, about 4 minutes per side. Transfer fish to platter.
Sprinkle with minced parsley. Garnish with lemon wedges.
NOTE: If you let the fish sit coated for the 15 minutes that I
recommend, this dish will take 45 minutes. Believe me, let the fish
sit for the 15 minutes; it will keep the coating on the fish with no
hassle whatsoever.
Source from luhu.jp
Season with salt. Pour buttermilk into second shallow dish. Dip 1
fish fillet into buttermilk, then into cornmeal mixture, coating
completely. Repeat process with remaining fish. (Note from me: Let
fish stand for approximately 15 minutes before proceeding.) Melt
butter with oil in heavy large skillet over medium-high heat. Add
fish and cook until crust is golden brown and fish is cooked through,
turning once, about 4 minutes per side. Transfer fish to platter.
Sprinkle with minced parsley. Garnish with lemon wedges.
NOTE: If you let the fish sit coated for the 15 minutes that I
recommend, this dish will take 45 minutes. Believe me, let the fish
sit for the 15 minutes; it will keep the coating on the fish with no
hassle whatsoever.
Source from luhu.jp