PAN-FRIED CATFISH

4 large skinless catfish fillets (6 to 8 ounces each)
Freshly ground black pepper
1 1/2 cup buttermilk
1 cup yellow cornmeal
1 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon cayenne
3 tablespoons peanut oil

Season the fillets with pepper and place them in a shallow bowl. Add the buttermilk and allow them to soak for 15 minutes.

Combine the cornmeal, paprika, onion powder and cayenne in a separate shallow bowl. One at a time, dredge the moist fillets through the mixture and set them aside.

Completely cover a large saute pan with oil and heat it over high until the oil sizzles at the drop of a hat (or a tiny piece of fish). Add the fillets and cook, 3 to 4 minutes, until golden. Flip and cook an additional 2 to 3 minutes. Serve immediately.

Note: This is as simple as it gets, but it works. The buttermilk soak is traditional, but not really necessary. It originally was used to remove the muddy flavor of wild catfish, which isn't found in most farmed fish.

Adapted from source: Fish on a First-Name Basis by Rob DeBorde

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