IE 11 is not supported. For an optimal experience visit our site on another browser.

Sautéed cornmeal-crisped fish

Servings:
Makes 4 servings
RATE THIS RECIPE
(0)

Ingredients

  • 1 1/2 cup buttermilk
  • 1 cup cornmeal
  • 1 tablespoon chili powder
  • 2 tablespoon olive oil
  • 2 tablespoon butter

Preparation

Baking Directions:

Warm 4 dinner plates in a 200°F oven.

Soak the fillets in the buttermilk.

Combine the cornmeal and chili powder on a plate or in a shallow bowl and season with salt and pepper.

Heat a large skillet over medium-high heat for 2 or 3 minutes.

Add 1 tablespoon of the oil and 1 tablespoon of the butter.

When the butter foam subsides, pull two of the fillets, one by one, out of the buttermilk, letting them drain a bit; dredge in the cornmeal mixture, shaking off any excess, and add them to the pan.

Raise the heat to high and cook the fillets until golden on each side, 4 to 5 minutes total.

Transfer to the warm serving plates and return to the oven if you like.

Wipe the pan and repeat with the remaining oil, butter, and fillets.

Garnish with parsley or cilantro and serve immediately with lemon wedges.

Recipe Tags