Fried Lemon-Rosemary Catfish

Fried Lemon-Rosemary Catfish
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  • 4 (4- to 6-ounce) catfish fillets
  • 2 tablespoons minced fresh garlic
  • ¼ cup extra-virgin olive oil
  • ¼ cup milk
  • 2 cups yellow cornmeal
  • 2 medium eggs, beaten
  • 1 large DUPONT TEFLON NON-STICK Skillet
  • + 3 more ingredients
    • Garnishes: lemon slices, fresh rosemary sprigs
    • 1 large lemon
    • 2 tablespoons chopped fresh rosemary

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 pl...

View full recipe at My Recipes


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