Chicken Fried Catfish

A rather different take on fried catfish. Recipe from Fish Without a Doubt: The Cook's Essential Companion, by Rick Moonen and Roy Finamore.

• Ready In: 1 hr 18 mins
• Serves: 4

Ingredients

• 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

Directions

1. Combine the buttermilk, red onion, scallions, dill, garlic, zest, and chile paste in a baking dish. Whisk or stir well.
2. 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.
3. Remove the fish from the marinade and season it with salt and pepper. Coat the fillets well with flour.
4. 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.
5. Drain on paper towels and serve with the tartar sauce.