Cornmeal-Crusted Fried Catfish

Serves 4

This is a quick, easy and delicious southern seafood main dish. The combination of buttermilk and cornmeal adds a nice flavor to the catfish and forms a crust that becomes light and crunchy with very little oil. If you prefer a slightly thicker crust, dip the fillets first in flour, then in the buttermilk, followed by the cornmeal. The recipe can be made in any amount needed.

Ingredients

• 4 catfish fillets, about 6 ounces each
• 3/4 cup yellow cornmeal
• 1/2 teaspoon sweet paprika
• Salt and pepper to taste
• 1/2 cup buttermilk (see notes below)
• About 1/4 cup canola or other cooking oil, enough to coat bottom of skillet with about 1/8-inch of oil
• 1 lemon, cut into 4 wedges
• Tartar sauce, store-bought or homemade (optional, see the similar and related recipes)

On a flat dish, mix together the cornmeal, paprika, salt and pepper. Place the buttermilk in a large shallow bowl. Dredge the fillets first in the buttermilk, then in the cornmeal mixture, shaking lightly to remove excess. Place on a rack. Refrigerate for 30 minutes. (The refrigeration step can be omitted, but chilling helps the coating adhere to the fish during frying, so do it if you have time.) Heat the oil in a large skillet over medium-high heat. Carefully place each fillet in pan and fry until golden brown and cooked, about 4 minutes per side depending on thickness. Remove from pan and place on a clean rack for about 1 minute to drain excess oil. (If the pan is not large enough, fry the catfish in batches, placing the first batch in a warm oven when it is done) Serve immediately, passing lemon wedges and tartar sauce separately.

Notes: If you do not have buttermilk on hand, you can make your own very quickly. For this recipe, add 1-1/2 teaspoons fresh lemon juice to 1/2 cup milk. Let stand for 5 to 10 minutes before using.