Pan-Fried Catfish With Cornmeal Crust - cooking recipe

Ingredients

4 catfish fillets (4 to 5 oz. each)
1 c. buttermilk
1/4 tsp. salt
2/3 c. cornmeal
6 to 8 Tbsp. oil

Preparation

Place catfish fillets in buttermilk in shallow dish. Refrigerate 30 minutes.
Remove catfish from milk; sprinkle with salt.
Dip in cornmeal to coat both sides.
Heat oil in a large skillet over moderately high heat.
Add catfish.
Reduce heat to moderate; turn fish over carefully; cook 3 minutes or until browned and cooked through.
Carefully transfer to serving plates.