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Chicken Fried Catfish Print Email


1 cup buttermilk
1/4 cup minced red onion
1/4 cup chopped scallions
3 tablespoons chopped fresh dill
1 teaspoon minced garlic
1 teaspoon grated lemon zest
1/2 teaspoon chile paste (sambal oelek)
4 catfish fillets (7 ounces each)
Coarse salt
Freshly ground white pepper
All-purpose flour for dredging
Corn or peanut oil for frying
Green tartar sauce

Combine the buttermilk, onion, scallions, dill, garlic, zest, and chile paste in a baking dish. Whisk or stir well.

Lay the fillets in the marinade, making sure you've got them completely coated. Cover with plastic and marinate in the refrigerator for at least one hour and up to eight hours.

When you're ready for dinner, remove the fish from the marinade and season it with salt and pepper. Coat the fillets well with flour.

Heat 1/4 inch of oil in a heavy skillet (this is a good time to pull out your cast-iron pan) until very hot but not smoking. Fry the fish in batches for about 1½ minutes on the first side, then turn and fry for another 45 seconds. The crust should be golden.

Drain on paper towels, and serve with the tartar sauce and Asian slaw. (Serves 4)

Recipe from Fish Without a Doubt: The Cook's Essential Companion, by Rick Moonen and Roy Finamore.
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