Ingredients Jump to Instructions ↓

  1. 4 (4 to 6-ounce) U.S. farm-raised catfish fillets

  2. 1/4 cup buttermilk or plain, nonfat yogurt

  3. 1/2 teaspoon hot sauce

  4. 1/2 cup cornmeal

  5. 2 tablespoons butter

  6. 1 tablespoon olive oil Salt and pepper

Instructions Jump to Ingredients ↑

  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. 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 . Serve immediately, garnished with lemon wedges and with tartar sauce as accompaniment.


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