Crispy-Coated Catfish in Creamy Buttermilk Sauce


4 fresh farm-raised catfish fillets (6 ounces each)
2 cups buttermilk
2 tablespoons minced fresh dill
1 teaspoon garlic salt
1/4 teaspoon fresh ground pepper
2 cups uncooked traditional Cream of Wheat (not instant)
1/4 cup olive oil or butter, divided


Rinse and pat the fish dry. Put the buttermilk, dill, garlic salt, and pepper in a large, shallow dish and mix well. Soak the fish in the buttermilk mixture for 10 minutes, turning frequently. Reserve 1 cup of the buttermilk marinade for the sauce. Put the Cream of Wheat in a separate, shallow dish. Warm the oven to 200°F. Heat a large, nonstick skillet over medium-high heat. Add two tablespoons of the oil. Dredge each fillet in the Cream of Wheat. Cook two fillets in the skillet, 2 to 3 minutes on each side, or until light golden and crisp. Drain on paper towels, then transfer to an ovenproof plate and keep in the oven until ready to serve. Repeat with the remaining fillets.



Makes 4 servings.

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