Tangy Lemon Catfish

Name: Tangy Lemon Catfish
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 2 tablespoons lemon juice; 1 garlic clove (minced); 1⁄4 teaspoon salt; dried oregano, Dash; 1⁄2 pound catfish or whitefish fillets; 1⁄4 cup cornmeal; 2 tablespoons all-purpose flour; 11⁄2 teaspoons canola oil; 11⁄2 teaspoons butter; 1⁄4 cup mayonnaise (for tartar sauce); 1 tablespoon dill pickle (finely chopped, for tartar sauce); 2 teaspoons onion (finely chopped, for tartar sauce); 2 teaspoons fresh dill (minced, for tartar sauce)

Marinate catfish in a blend of lemon, garlic, and oregano, dredge in a corn flour and flour mixture, fry until golden and crispy, and serve with tartar sauce.

55 min

Easy

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Ingredients

lemon juice 2 tablespoons

garlic clove (minced) 1

salt 1⁄4 teaspoon

dried oregano Dash

catfish or whitefish fillets 1⁄2 pound

cornmeal 1⁄4 cup

all-purpose flour 2 tablespoons

canola oil 11⁄2 teaspoons

butter 11⁄2 teaspoons

mayonnaise (for tartar sauce) 1⁄4 cup

dill pickle (finely chopped, for tartar sauce) 1 tablespoon

onion (finely chopped, for tartar sauce) 2 teaspoons

fresh dill (minced, for tartar sauce) 2 teaspoons

Instructions

Step 1

In a sealable plastic bag, combine the lemon juice, garlic, salt, and oregano. Add the fish fillets, seal the bag, and turn to coat evenly. Refrigerate for 30–60 minutes, turning the bag a few times during marination.

Step 2

Drain and discard the marinade. In a shallow bowl, mix the cornmeal and flour. Coat the fish fillets thoroughly with the cornmeal mixture. In a skillet, fry the fillets in the oil and butter for 5 minutes per side, until golden brown and the fish flakes easily with a fork.