Fried Lemon-Rosemary Catfish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 large lemon |
1/4 cup milk |
2 medium eggs, beaten |
2 tablespoons chopped fresh rosemary |
2 tablespoons minced fresh garlic |
4 (4- to 6-ounce) catfish fillets |
2 cups yellow cornmeal |
1/4 cup extra-virgin olive oil |
1 large dupont teflon non-stick skillet |
garnishes: lemon slices, fresh rosemary sprigs |
Directions:
1. Grate lemon rind from lemon, avoiding the pale bitter pith, into a large bowl; squeeze lemon juice into bowl. Stir in milk and next 3 ingredients until blended.
2. Rinse fillets, and pat dry with paper towels. Add fillets to lemon mixture in bowl; cover and chill 1 hour.
3. Place cornmeal on a large plate or in a large shallow dish. Turn fillets in lemon mixture until thoroughly coated; dredge in cornmeal, coating evenly.
4. Cook fillets in hot oil in skillet over medium-high heat 4 minutes on each side or until browned. Remove from skillet. Garnish, if desired.
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