Corn-Crusted Catfish

• 10 ounces catfish fillet
• 1/2 cup buttermilk
• 2 tablespoons cornmeal
• 1 tablespoon flour
• Cayenne to taste
• 2 teaspoons canola oil
• 2 slices crusty bread

1. Wash, dry and cut catfish in half.
2. Soak in buttermilk until ready to cook.
3. Mix cornmeal, flour and cayenne.
4. Drain catfish and dredge.
5. Heat oil in heavy skillet.
6. Saute catfish on both sides over medium heat in hot oil, about seven minutes total.
7. Serve with crusty bread.

fillet, buttermilk, cornmeal, flour, cayenne, canola oil, crusty bread

Taken from cooking.nytimes.com/recipes/6861 (may not work)