Pan-Fried Catfish with Cornmeal Crust

     Serve catfish with homemade tartar or horseradish sauce. If catfish is unavailable, substitute sole or flounder.

Makes 4 servings

• 4 catfish fillets (4 to 5 ounces each)
• 1 cup buttermilk
• Pinch of salt
• Two-third cup cornmeal
• 2 tablespoons oil

1. Place catfish in buttermilk in shallow dish ; refrigerate 30 minutes.
2. Remove catfish from milk, sprinkle with salt ; Dip fish in cornmeal to coat both sides.
3. Heat oil in large skillet over medium-high heat ; add catfish, reduce heat to medium and cook until browned, about 3 minutes.
4. Turn fish over carefully, cook 3 minutes or until browned and cooked through ; with spatula, carefully transfer to serving plates.
5. Serve with hush puppies (click here for recipe)

BON APPÉTIT