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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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My husband turns up his nose at any fish dish I prepare except this one. In fact, this one makes his eyes light up! Ingredients:
2 tablespoons lemon juice |
1 garlic clove, minced |
1/4 teaspoon salt |
dash dried oregano |
1/2 pound catfish or whitefish fillets |
1/4 cup cornmeal |
2 tablespoons king arthur unbleached all-purpose flour |
1-1/2 teaspoons canola oil |
1-1/2 teaspoons butter |
tartar sauce: |
1/4 cup mayonnaise |
1 tablespoon finely chopped dill pickle |
2 teaspoons finely chopped onion |
2 teaspoons minced fresh dill or 3/4 teaspoon dill weed |
Directions:
1. In a resealable plastic bag, combine the lemon juice, garlic, salt and oregano; add fillets. Seal bag and turn to coat; refrigerate for 30-60 minutes, turning several times.
2. Drain and discard marinade. In a shallow bowl, combine cornmeal and flour. Coat fillets with cornmeal mixture. In a skillet, cook fillets in oil and butter for 5 minutes on each side or until golden brown and fish flakes easily with a fork.
3. Meanwhile, for tartar sauce, in a bowl, combine the mayonnaise, pickle, onion and dill. Serve with fish. Yield: 2 servings.
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