Tangy Lemon Catfish Recipe

5 2 3
Tangy Lemon Catfish Recipe
Tangy Lemon Catfish Recipe photo by Taste of Home
Publisher Photo

Tangy Lemon Catfish Recipe

Read Reviews
5 2 3
Publisher Photo
My husband turns up his nose at any fish dish I prepare except this one. In fact, this one makes his eyes light up!
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 10 min.
MAKES:
2 servings
TOTAL 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.
Originally published as Tangy Lemon Catfish in Cooking for One or Two Cookbook 2003, p220

Nutritional Facts

1 each: 287 calories, 10g fat (3g saturated fat), 63mg cholesterol, 717mg sodium, 26g carbohydrate (0 sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.

  • 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
  1. 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.
  2. 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

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Reviews forTangy Lemon Catfish

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MY REVIEW
justmbeth User ID: 1196484 77716
Reviewed Mar. 3, 2014

"Very good flavor. We opted to use store bought tartar sauce for the sake of time but found the fish didn't even need it. I used yellow cornmeal."

MY REVIEW
tigres52 User ID: 5098817 150830
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!"

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