Recipes
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Fried Catfish Dijon |
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| Category: | Dinner |
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| Cuisine: | Seafood |
| Description: | 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. |
