Recipe - Pan-Fried Catfish With Pepper And Lemon

1 tablespoon Lemon peel grated
2/3 cup Buttermilk
2 tablespoon Butter
1 tablespoon Parsley, minced
One half teaspoon Cayenne pepper
4 Catfish fillets
1 tablespoon Vegetble oil
Lemon wedges

Combine cornmeal, flour, lemon peel and cayenne in shallow dish.
Season with salt. Pour buttermilk into second shallow dish. Dip 1
fish fillet into buttermilk, then into cornmeal mixture, coating
completely. Repeat process with remaining fish. (Note from me: Let
fish stand for approximately 15 minutes before proceeding.) Melt
butter with oil in heavy large skillet over mediumhigh heat. Add
fish and cook until crust is golden brown and fish is cooked through,
turning once, about 4 minutes per side. Transfer fish to platter.
Sprinkle with minced parsley. Garnish with lemon wedges.

NOTE: If you let the fish sit coated for the 15 minutes that I
recommend, this dish will take 45 minutes. Believe me, let the fish
sit for the 15 minutes; it will keep the coating on the fish with no
hassle whatsoever.
Posted to MMRecipes Digest V3 #244

Date: Fri, 6 Sep 1996 13:00:10 0400

From: Dotnapier@aol.com