Recipe courtesy of Sara Moulton

Southern Cornmeal-Crusted Catfish

  • Total: 26 min
  • Prep: 20 min
  • Cook: 6 min
  • Yield: 4 servings
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4 (4 to 6-ounce) U.S. farm-raised catfish fillets

1/4 cup buttermilk or plain, nonfat yogurt

1/2 teaspoon hot sauce

1/2 cup cornmeal

2 tablespoons butter

1 tablespoon olive oil

Salt and pepper


  1. Stir together buttermilk or yogurt and hot sauce; brush on catfish and allow to marinate for 10 minutes. Coat catfish lightly with cornmeal and sprinkle with salt and pepper, to taste.
  2. Melt butter and olive oil in a nonstick skillet over medium high heat. When skillet is hot, saute catfish about 3 minutes on each side, turning only once, until golden and crisp. Serve immediately, garnished with lemon wedges and with tartar sauce as accompaniment.
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