CAROL MINGIA
GREENSBOR,
NORTH
CAROLINA
My husband turns
up his nose at any
fish dish I prepare
except this one. In
fact, this one makes
his eyes light up!
TANGY LEMON CATFISH
3⁄ 4 teaspoon pepper
ADDITIONAL INGREDIENTS FOR
CATFISH:
1⁄ 3 cup milk
11⁄ 2 pounds catfish fillets, cut into
4-inch strips
In a food processor, combine the first seven
ingredients; cover and process until blended. Store in an airtight container in the refrigerator for up to 4 months. Yield: about 3
cups.
To prepare catfish: In a shallow dish, place
milk. In another shallow dish, place 1 cup
coating mixture. Dip fish in milk, then coat
with bread crumb mixture. Place in a greased
15-in. x 10-in. x 1-in. baking pan. Bake at
450° for 15-20 minutes or until fish flakes easily with a fork, carefully turning once. Yield: 6
servings.
tangy lemon catfish
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 all-purpose flour
11⁄ 2 teaspoons canola oil
11⁄ 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
[ 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.
HUNTING & FISHING COOKBOOK
