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Tangy Lemon Catfish

 Tangy Lemon Catfish
My husband turns up his nose at any fish dish I prepare except this one. In fact, this one makes his eyes light up!
2 ServingsPrep: 10 min. + marinating Cook: 10 min.


  • 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
  • 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,

2 of 2

Tangy Lemon Catfish (continued)

Directions (continued)

  • pickle, onion and dill. Serve with fish. Yield: 2 servings.
Nutritional Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.