- 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
- 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.
Originally published as Tangy Lemon Catfish in Cooking for One or Two Cookbook 2003, p220
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed Jan. 14, 2011
I am not a fan of catfish... but this was so delisous! Just give it a try! You won't regret it!