Skillet-Fried Catfish with Herb Tartar Sauce

Name: Skillet-Fried Catfish with Herb Tartar Sauce
Yield: serves 4 to 6
Ingredients: Four 6- to 8-ounce catfish fillets, about 1/2 inch thick (1 1/2 to 2 pounds), or snapper or flounder; Sea salt and freshly ground black pepper; 1 cup well-shaken buttermilk; 1 large egg; Dash of hot sauce; 2/3 cup all-purpose flour; 2/3 cup yellow cornmeal; Pinch of ground cayenne pepper; Canola oil, for frying; Herb Tartar Sauce (page 100); 1 white onion, thinly sliced; 1 lemon, cut into wedges

December 14, 2011

It may not be deep-fried, but with a satisfyingly crunchy cornmeal crust, this skillet-fried catfish has all the flavors and textures that you would expect from fried fish. Most important, served with a healthy dollop of Herb Tartar Sauce or a heap of Roxy’s Grated Coleslaw (page 260), lemon wedges, and cold beer, it is just as sure to draw a crowd. This recipe can also be made with snapper, flounder, or any other flaky white fish.

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