2 U.S Farm-Raised Catfish Fillets
½ cup buttermilk
¾ cup cornmeal
½ cup all-purpose flour
2 teaspoons salt
1 teaspoon pepper
½ teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon cayenne pepper
6 slices of green tomatoes, 1/4-inch-thick (about 2 tomatoes)
1 cup vegetable oil
- Heat oil to 350°F in a large skillet.
- Whisk egg and buttermilk in a small bowl. In another bowl, stir together cornmeal, flour and seasonings. Dip tomato slices in egg mixture, then dredge in cornmeal mixture, shaking off excess.
- Fry tomato slices, in batches, in hot oil for 1 minute on each side; drain on paper towels. Remove any excess oil from the pan.
- Season catfish fillets with salt and pepper and place in the skillet. Cook for 3 minutes, flip and cook an additional 3 minutes. Remove from pan. Cut fillets in half. Place a fried tomato on the plate and top with catfish. Repeat, ending with tomato on top. Serve with a side salad and your favorite dressing.
Yields: 2 servings