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 BBS: The GWE BBS [ASV/CIN]
Date: 12-19-93 (20:06)             Number: 397
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Pan-Fried Buttermilk Catf      Conf: (37) Home Cooki
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  RECIPE NAME: PAN-FRIED BUTTERMILK CATFISH
KEY INGREDIENTS: catfish, cornmeal, peanut oil,
         SOURCE:

Serves 6

1 egg
2/3 cup fresh buttermilk
1/2 tsp. freshly ground black pepper
1/8 tsp. cayenne pepper
1/2 tsp. salt
6 catfish fillets (about 1 1/2 lbs.)
1/2 cup fine white cornmeal
1/2 cup dry, seasoned bread crumbs
Peanut oil for frying

In a medium bowl, mix together egg, buttermilk, both peppers and salt.
Place catfish in a rectangular glass pan and pour buttermilk mixture
over.  Cover and refrigerate a couple of hours.  Combine cornmeal and
bread crumbs in a shallow bowl and coat marinated catfish fillets.
Heat about 1/2 inch peanue oil in a large, deep skillet (wrought iron
is what I like to use).  Fry fillets until nicely browned, turning
once.  Drain on paper towels.


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