Fried Lemon-Rosemary Catfish

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

1. 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.
2. Rinse fillets, and pat dry with paper towels. Add fillets to lemon mixture in bowl; cover and chill 1 hour.
3. 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.
4. 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.