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Fried Lemon-Rosemary Catfish




Source of Recipe


catgurrl


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



Recipe



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.


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.


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.