Advertisement
Ingredients
10 ounces catfish fillet
½ cup buttermilk
2 tablespoons cornmeal
1 tablespoon flour
Cayenne to taste
2 teaspoons canola oil
2 slices crusty bread
Preparation
- Step 1
Wash, dry and cut catfish in half. Soak in buttermilk until ready to cook.
- Step 2
Mix cornmeal, flour and cayenne. Drain catfish and dredge.
- Step 3
Heat oil in heavy skillet. Saute catfish on both sides over medium heat in hot oil, about seven minutes total. Serve with crusty bread.
Private Notes
Comments
Didn't have cajun spice mix, so added my jerk. Everyone loved it. We had catfish nuggets, 2.5x poundage (5 people, including 2 teenagers), so doubled-tripled everything. Served with mayo-salsa (2 ingredients from fridge), reheated root vegetable mash from 2 nights ago, multigrain baguette and mixed greens with sliced tomatoes, olive oil, salt, pepper and lemon squeezes. Tah-dah! Keeper.
Doesn't get any easier than this ! If you prefer a nice thick coating, you'll need more cornmeal than specified. Lots of Cajun seasoning works well with the cayenne for increased flavor. ( Note: Fillet first-timers can view demo films via Google and U-Tube.) Enjoy !!
Nice and simple. I did not use buttermilk. Instead used an egg lightly beaten. Flour and cornmeal mix was to little for 2 catfish filets. Otherwise a nice recipe. Serve with lemon slices and potato and okra salad, a wonderful nice dish. Will do it again.