Tangy Lemon Catfish
Tangy Lemon Catfish could be just the pescatarian recipe you've been looking for. This main course has 465 calories, 26g of protein, and 30g of fat per serving. This recipe serves 2. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up lemon juice, salt, dill pickle, and a few other things to make it today. From preparation to the plate, this recipe takes about 20 minutes.
Instructions
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.
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.
Meanwhile, for tartar sauce, in a bowl, combine the mayonnaise, pickle, onion and dill.
Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner
Catfish can be paired with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Bodegan Aniello 006 Pinot Noir. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.
![Bodega Aniello 006 Pinot Noir]()
Bodega Aniello 006 Pinot Noir
Attractive pale ruby color. With lovely aromas of red fruit such as cranberry and strawberry, along with some hints of roses and earthy minerals. Round tannins and an enhanced minerality, with a beautiful structure and finish.