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Catfish: Fried Lemon-Rosemary Catfish

Source of Recipe


From "The Coastal Living Cookbook"






List of Ingredients



• 1 large lemon
  
• 1/4 cup milk
  
• 2 large eggs, beaten
  
• 2 Tbsp chopped fresh rosemary
  
• 2 Tbsp minced fresh garlic
  
• Four 4- to 6-ounce catfish fillets
  
• 2 cups yellow cornmeal
  
• 1/4 cup extra-virgin olive oil
  
• Garnishes: Lemon slices, fresh rosemary sprigs
  






Instructions



1. Grate lemon rind from lemon into a large bowl, avoiding the bitter pith. Squeeze lemon juice into bowl. Stir in milk and next 3 ingredients until blended. Rinse fillets, and pat dry with paper towels. Add fillets to lemon mixture in bowl; cover and chill 1 hour.
   
   
2. 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.
   
   
3. Cook fillets in hot oil in a large nonstick skillet over medium-high heat 4 minutes on each side, or until browned. Remove from skillet. Garnish, if desired.
   
   Makes 4 servings.