Yield:
Makes 4 servings
Recipe from
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
Preparation
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.
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 skillet over medium-high heat 4 minutes on each side or until browned. Remove from skillet. Garnish, if desired.
January 2003
