722. CATFISH with PEANUTS, GREEN ONIONS, and BACON PAN BUTTER

makes 4 servings


4 boneless catfish fillets, skins removed
1/8 teaspoon salt
1/8 teaspoon pepper
2 large eggs, beaten
1 1/2 cups buttermilk
2 cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons olive or peanut oil, divided use
7 bacon slices, cut in 1/4-inch pieces
1 cup butter, chilled , cut into small pieces
2 tablespoons lemon juice
8 green onions, trimmed and sliced
8 ounces raw, unsalted peanuts, lightly roasted, skins removed
1 lemon, quartered

Lightly season catfish fillets with salt and pepper. Set aside. In a bowl, whisk together eggs and buttermilk. In another bowl, mix together cornmeal and flour. Dip catfish fillets in egg mixture then roll in cornmeal/flour mixture to coat; set aside. Heat a sauté pan on low heat. Add oil and bacon. Stir and cook until bacon is partially cooked. Remove bacon from pan, set aside, and strain oils into a clean bowl. Reserve for frying fish. Preheat oven to 400°F. Warm 4 plates. Heat a skillet large enough to hold 4 fillets. Add some of the reserved oil and allow it to get hot. Add fillets and gently shake pan. Cook fillets until golden on both sides, turning once. Add more oil as necessary. Remove excess fat and put pan into oven for 2 minutes. Remove catfish to warm plates. Wipe out pan and reheat it to almost smoking point. Working rapidly, add butter and then immediately add lemon juice, green onions, and most of the peanuts, shaking pan. Swirl pan evenly over heat. Pour sauce over fish and sprinkle with remaining peanuts and reserved bacon. Serve with lemon wedges.


courtesy of: Cooks Recipes.com