Tangy Lemon Catfish
Cooking for One or Two Cookbook
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My husband turns up his nose at any fish dish I prepare except this one. In fact, this one makes his eyes light up!
SERVINGS: 2
CATEGORY: Main Dish
METHOD: Marinate
TIME: Prep: 10 min. + marinating Cook: 10 min.
Ingredients:
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon salt
- Dash dried oregano
- 1/2 pound catfish or whitefish fillets
- 1/4 cup cornmeal
- 2 tablespoons all-purpose flour
- 1-1/2 teaspoons canola or vegetable oil
- 1-1/2 teaspoons butter or margarine
- TARTAR SAUCE:
- 1/4 cup mayonnaise
- 1 tablespoon finely chopped dill pickle
- 2 teaspoons finely chopped onion
- 2 teaspoons minced fresh dill or 3/4 teaspoon dill weed
Directions:
In a resealable plastic bag, combine the lemon juice, garlic, salt and oregano; add fillets. Seal bag and turn to coat; refrigerate for 30-60 minutes, turning several times.
Drain and discard marinade. In a shallow bowl, combine cornmeal and flour. Coat fillets with cornmeal mixture. In a skillet, cook fillets in oil and butter for 5 minutes on each side or until golden brown and fish flakes easily with a fork. Meanwhile, for tartar sauce, in a bowl, combine the mayonnaise, pickle, onion and dill. Serve with fish. Yield: 2 servings.