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Sautéed Cornmeal-Crisped Fish Recipe

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This recipe for Sautéed Cornmeal-Crisped Fish is from Family Recipes & Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
About 1 1/2 pounds white fish fillets, in four equal pieces
1 1/2 cups buttermilk
1 cup cornmeal
1 tablespoon chili powder
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons butter
Chopped fresh parsley or cilantro leaves for garnish
Lemon wedges for serving
Directions:
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.
Personal Notes:
Personal Notes:
A Marc Bittman recipe

 

 

 

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