I like to soak my fresh water fishes in salted water briefly before using. You may then rinse and marinate in buttermilk or skip the salted water and go straight to buttermilk. These are both done to elmiminate any fishy taste that might be present. There is also a veinlike structure that runs down the middle of the fillet that can be removed by pulling from one side of the fillet or the other, that helps this as well.
Omega 3 fatty acids are an amazing addition to any diet. They are found in many food items including but not limited to walnuts, wheat germ, spinach, flax (seeds and oil), but are mostly associated with fish. The levels vary from fish to fish, with catfish being above other fish like sole, haddock and flounder, but below salmon. Considering I cannot access fresh out of the water salmon here in Leesville, I find
catfish to be most fitting. Omega 3's possess many benefits for the body human. Catfish contain poly-unsaturated fats, which are wonderful for helping to lower LDL or what I like to call 'Lousy' cholesterol, and increse the HDL or 'Happy' cholesterol. The Omega 3 fatty acids in this fish is also great for reducing or aiding in the battle with inflammation. The heart has shown benefits from this as well. It is thought to help counter depression and also reinforce antidepressant effects in those affected.
Fresh Cafish fillets, skin removed
buttermilk pancake mix
canola or vegetable oil for frying, or non stick spray or olive oil for baking or poaching
whole grain bread
mayo and cheese, optional
Heat oil to 350*F.
Combine seasoned flour with a 3 to 1 ratio to pancake mix.
Add as little or much paprika as desired.
Fry in small batches to keep oil from losing too much heat, possibly causing crust compromization!
Cook until fish floats and is golden brown.
Drain on paper towels.
Serve immediately for maximum crunchtasity!! Yep, I made that word up!!!