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Catfish: Southern "Fried" Lemon Pepper Catfish

Source of Recipe

AMA Family Health Cookbook


List of Ingredients

1 cup lowfat buttermilk
1/2 teaspoon liquid hot pepper sauce to taste
1 1/2 pounds catfish cut into 6 pieces
1/2 cup yellow cornmeal
1/2 cup flour
1 tablespoon grated lemon peel
3/4 teaspoon coarsely ground black pepper
1/2 teaspoon salt
lemon wedges for garnish


Recipe

Coat a large baking sheet with vegetable oil spray. In a shallow dish just large enough to hold the fish in a single layer, stir together the buttermilk and hot pepper sauce. Add the fish, turning to coat. Let stand at room temperature for 15-20 minutes, turning once or twice. Preheat the oven to 500ºF.

In another shallow dish, combine the cornmeal, flour, lemon peel, pepper and salt. Remove the fish from the buttermilk and dip it into the cornmeal mixture to coat it completely. Arrange the fish on the prepared baking sheet, leaving at least 1" between each fillet. Lightly coat the tops of the fillets with cooking spray. Bake the fish, without turning, until it is opaque throughout, and the coating is golden brown and crisp, about 12-14 minutes. Serve immediately garnished with lemon. Serves 6.