Tangy Lemon Catfish

Name: Tangy Lemon Catfish
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 2 teaspoons butter; 2 teaspoons canola oil; 59 milliliters cornmeal; 1 Tbsp finely chopped dill pickle; 2 Tbsps all-purpose flour; 2 teaspoons minced fresh dill or 3/4 teaspoon dill weed; 1 garlic clove, minced; 2 Tbsps lemon juice; 59 milliliters mayonnaise; 2 teaspoons finely chopped onion; 1 Dash dried oregano; 0 teaspoons salt; 227 grams catfish or whitefish fillets

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.

Ingredients you will need

Lemon Juice

Oregano

Garlic

Salt

Equipment you will use

Ziploc Bags

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.

Ingredients you will need

Cornmeal

Marinade

Butter

All Purpose Flour

Fish

Cooking Oil

Equipment you will use

Frying Pan

Bowl

Meanwhile, for tartar sauce, in a bowl, combine the mayonnaise, pickle, onion and dill.

Ingredients you will need

Tartar Sauce

Mayonnaise

Pickles

Onion

Dill

Equipment you will use

Bowl

Serve with fish.

Ingredients you will need

Fish

Equipment

Ziploc Bags

Frying Pan

Bowl

Ingredients

Servings:

2teaspoons

butter 2teaspoons

canola oil 59milliliters

cornmeal 1Tbsp

finely chopped dill pickle 2Tbsps

all-purpose flour 2teaspoons

minced fresh dill or 3/4 teaspoon dill weed 1

garlic clove, minced 2Tbsps

lemon juice 59milliliters

mayonnaise 2teaspoons

finely chopped onion 1Dash

dried oregano 0teaspoons

salt 227grams

catfish or whitefish fillets

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

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.