Southern Cornmeal-Crusted Catfish Recipe
4 (4 to 6-ounce) U.S. farm-raised catfish fillets
1/4 cup buttermilk or plain, nonfat yogurt
1/2 teaspoon hot sauce
1/2 cup cornmeal
2 tablespoons butter
1 tablespoon olive oil
Salt and pepper
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.