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Catfish: Catfish with Herbed Lemon Cream

Source of Recipe


Bon Appetit, August 2001






List of Ingredients



• 1/4 cup yellow cornmeal
  
• 2 tsp chopped fresh thyme
  
• 1 tsp grated lemon peel
  
• 1/2 tsp salt
  
• 1/2 tsp ground black pepper
  
• .
  
• 1 Tbsp vegetable oil
  
• Two 6-ounce catfish fillets
  
• 6 Tbsp whipping cream
  
• 1 Tbsp fresh lemon juice
  






Instructions



1. Combine cornmeal, thyme, lemon peel, 1/2 teaspoon salt and 1/2 teaspoon ground black pepper in bowl. Reserve 1 teaspoon seasoning mixture.
   
   
2. Heat oil in heavy large nonstick skillet over medium-high heat. Brush fish on both sides with 1 tablespoon cream; coat on both sides with seasoning mixture in bowl. Add to skillet and cook until golden brown and cooked through, about 3 minutes per side. Transfer fish to 2 plates.
   
   
3. Stir lemon juice into same skillet, scraping up browned bits. Stir in reserved 1 teaspoon seasoning mixture. Whisk in remaining 5 tablespoons cream. Boil until slightly thickened, about 1 minute. Season sauce with salt and pepper. Spoon sauce over fish.
   
   Makes 2 servings;
   Can be doubled.