Fish fries aren't just for Friday anymore. We could eat this every night.
Servings and Ingredients
|¼ c. buttermilk|
|1 tsp. hot sauce|
|4 (6-oz. each) U.S. farm-raised catfish fillets, skinned and deboned|
|½ c. cornmeal|
|Hy-Vee sea salt, to taste|
|Hy-Vee ground black pepper, to taste|
|2 tbsp. Hy-Vee unsalted butter|
|1 tbsp. Gustare Vita olive oil|
|12 oz. Hy-Vee frozen potato wedges|
|¼ c. Hy-Vee shredded Parmesan cheese|
|Lemon wedges, for serving|
|Hy-Vee tartar sauce, for serving|
Things To Grab
- Small bowl
- Silicone pastry brush
- Nonstick skillet
- Meat thermometer
- In a small bowl, combine buttermilk and hot sauce; brush on catfish and marinate for 10 minutes. Drain and discard buttermilk mixture.
- Coat catfish lightly with cornmeal and season to taste with sea salt and black pepper.
In a nonstick skillet, heat butter and olive oil over medium heat. Cook fish for 8 minutes or until golden and crisp and internal temperature reaches 145 degrees, turning once halfway through.
Meanwhile, prepare potato wedges according to package directions. Sprinkle with Parmesan towards the end of baking.
- Serve fish with potatoes, lemon wedges and tartar sauce.
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 115mg
- Sodium: 650mg
- Total Carbohydrates: 34g
- Protein: 32g