1-1/2 lbs. catfish fillets, cut in 4 pieces
1/2 cup yellow cornmeal
1 teaspoon seasoned salt
1/4 to 1/2 teaspoon cayenne pepper
3/4 cup buttermilk
1/2 cup flour
1/3 cup veg. oil
In shallow dish, combine cornmeal, seasoned salt and cayenne pepper. Dip fish in buttermilk, shake off excess buttermilk and coat with flour. Dip again in buttermilk, then coat with seasoned cornmeal. In large heavy skillet (cast iron is best), heat oil over medium-high heat until hot. Fry fish about 5 min. on each side, depending on thickness, or until fish just begins to flake
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