Prep 1 hr 15 mins
Cook 3 mins
A rather different take on fried catfish. Recipe from Fish Without a Doubt: The Cook's Essential Companion, by Rick Moonen and Roy Finamore.
- 1 cup buttermilk
- 1⁄4 cup minced red onion
- 1⁄4 cup chopped green onion
- 3 tablespoons chopped fresh dill
- 1 teaspoon minced garlic
- 1 teaspoon grated lemon zest
- 1⁄2 teaspoon chili paste (sambal oelek)
- 4 catfish fillets (7 ounces each)
- kosher salt
- fresh ground white pepper
- all-purpose flour (for dredging)
- corn oil or peanut oil (for frying)
- tartar sauce
- Combine the buttermilk, red onion, scallions, dill, garlic, zest, and chile paste in a baking dish. Whisk or stir well.
- Lay the fillets in the marinade, making sure you've got them completely coated. Cover with plastic and marinate in the refrigerator for at least one hour.
- Remove the fish from the marinade and season it with salt and pepper. Coat the fillets well with flour.
- Heat 1/4 inch of oil in a heavy skillet (cast-iron is best) until very hot but not smoking. Fry the fish in batches for about 1 1/2 minutes on the first side, then turn and fry for another 45 seconds. The crust should be golden.
- Drain on paper towels and serve with the tartar sauce.