Tangy Lemon Catfish Recipe

Tangy Lemon Catfish Recipe photo by Taste of Home

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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!

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Diabetic Friendly

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Tangy Lemon Catfish Recipe

Prep: 10 min. + marinating Cook: 10 min.

Yield: 2 Servings

10 10 20

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 oil
1-1/2 teaspoons butter
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.

Nutritional Analysis: One serving (prepared with fat-free mayonnaise) equals 287 calories, 10 g fat (3 g saturated fat), 63 mg cholesterol, 717 mg sodium, 26 g carbohydrate, 2 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.

Originally published as Tangy Lemon Catfish in Cooking for One or Two Cookbook , p220