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Tangy Lemon Catfish

Total Time

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


2 servings

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 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


  1. In a shallow bowl, combine the lemon juice, garlic, salt and oregano; add fillets. Turn to coat; refrigerate, covered, 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 fish is golden brown and flakes easily with a fork.
  3. Combine the tartar sauce ingredients in a bowl. Serve with fish.

Nutrition 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.

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