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Catfish: Lemon Catfish Fry

Source of Recipe


The Seattle Times






List of Ingredients



• 2 lbs. catfish fillets
  
• 1/4 cup lemon juice
  
• 1/4 tsp salt
  
• 1 medium clove garlic, minced
  
• 1/4 tsp dried oregano, crushed
  
• 1/2 cup yellow cornmeal
  
• 1/4 cup flour
  
• 2 Tbsp chopped parsley
  
• 1 Tbsp butter
  
• 2 to 3 Tbsp salad oil
  
• Parsley
  
• Lemon zest, grated in long threads
  
• Lemon wedges
  






Instructions



1. Wipe the fish with a damp paper towel; cut into serving pieces (about 3x5").
   
   
2. Combine lemon juice, salt, garlic and oregano. Pour over catfish and chill 30 minutes, turning fish occasionally to marinate all sides. Remove fish from marinade; discard marinade.
   
   
3. Combine cornmeal, flour and parsley on wax paper in a shallow pan. Roll each fish piece in cornmeal mixture to coat all sides; shake off excess.
   
   
4. In a large skillet, heat butter and oil until it foams but doesn't brown. Put as many fish pieces into pan as will fit without crowding. Cook, turning once, over medium-high heat if pieces are 1/2-inch thick or less; over medium heat if pieces are thicker than 1/2-inch. Cook until fish is lightly browned and cooked through. (Allow 12 minutes total cooking time per inch of thickness.) Remove each piece as it is done and hold in warm oven. Add more butter and oil to pan as necessary.
   
   Serve immediately, garnished with parsley, lemon zest and lemon wedges.
   
   Makes 6 servings.