CORNMEAL-CRUSTED CATFISH

SERVES 4

This is a typical Southern presentation for catfish. It's quick, easy and delicious. The cornmeal crust is relatively light and the combination of buttermilk and cornmeal provides a nice flavor. However, if you prefer a slightly thicker coating, dip the fillets first in flour, then in the buttermilk or an egg wash, followed by the cornmeal.

INGREDIENTS

4 catfish fillets, 6 to 8 ounces each

3/4 cup yellow cornmeal

1/2 teaspoon sweet paprika

Salt and pepper to taste

1/2 cup buttermilk (can use regular milk)

1/4 cup canola or other cooking oil (or enough to coat bottom of skillet with about 1/8-inch of oil)

Tartar sauce

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 milk, then in the cornmeal mixture, shaking lightly to remove excess. Place on a rack. Refrigerate for 30 minutes. (The refrigeration step may be omitted, but I believe chilling helps ensure that the coating will stick to the fish during frying.) 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. (If necessary, fry the catfish in batches.) Remove from pan and return to rack for about 1 minute to drain excess oil. Serve immediately with tartar sauce.

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