Buttermilk-Poached Catfish and Herbed Rive
 
Makes 4 servings
Ingredients
  • 4 (6-ounce) skinless catfish fillets
  • 1 cup whole buttermilk
  • 1 cup whole milk
  • 12 sprigs fresh chives, divided
  • 15 sprigs fresh dill, divided
  • 2 cloves garlic, smashed
  • 1 teaspoon kosher salt
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • Herbed Rice (recipe follows) and lemon wedges, to serve
  • Garnish: chopped fresh dill, chopped fresh chives, ground black pepper
Instructions
  1. In a large skillet, place fillets in an even layer. Add buttermilk, milk, 6 sprigs chives, 5 sprigs dill, garlic, salt, and red pepper; heat over medium heat just until bubbles form around edges of pan. (Do not boil.) (Liquid may curdle.) Cover and cook for 2 minutes. Turn fillets; cover and cook until firm to the touch, about 2 minutes. Using a slotted fish turner, carefully remove fish from pan; keep warm. Pour buttermilk mixture into a medium bowl. Wipe skillet clean.
  2. Add remaining 6 sprigs chives and remaining 10 sprigs dill to buttermilk mixture. Using a hand blender, blend until smooth.
  3. In same skillet, melt butter over medium heat. Add flour; cook, stirring constantly, for 1 minute. Whisk in buttermilk mixture, and cook until thickened. Remove from heat.
  4. Serve catfish over Herbed Rice with buttermilk mixture. Serve with lemon wedges. Garnish with dill, chives, and pepper, if desired.
Notes
KITCHEN TIP
When heating the poaching liquid, it is crucial to keep the mixture at a very gentle simmer—never boiling—to minimize curdling.
Recipe by Louisiana Cookin' at https://louisianacookin.com/buttermilk-poached-catfish-and-herbed-rice/