Fried Catfish Dijon
Catfish has long been the star of that favorite Southern social institution, the fish-fry. I developed this tasty catfish recipe for the Columbia Junior League Cookbook, Down by the Water. This outstanding cookbook is filled with many more delicious seafood recipes.
|Number of Servings:||4|
|Ingredients:||4 4- to 6-ounce boneless catfish fillets
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon lemon pepper
1 cup stone-ground yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon garlic powder
3/4 cup safflower oil
lemon wedges, for garnish
Creole Tartar Sauce (see recipe)
|Directions:||1.Arrange the fillets in a nonreactive dish
2.Combine the olive oil, lemon juice, Dijon mustard and lemon pepper in a bowl and mix well
3.Pour over the fish, turning to cover
4.Marinate at room temperature for 30 minutes, turning occasionally; drain
5.Combine the cornmeal, salt and garlic powder in a shallow dish and mix well
6.Coat the fillets with the cornmeal mixture
7.Heat the safflower oil in a heavy skillet over medium high heat until hot
8.Add the fillets
9.Fry until crisp and brown on both sides, turning once or twice; drain.
Serve immediately with lemon wedges and Creole Tartar Sauce.