Lemon garlic pan-fried catfish
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Wannabe yuppie
Joined: Dec 2000
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From: Madison, WI
Lemon garlic pan-fried catfish
A new seafood market opened up down the street from me. After lunch with some folks at a restaurant in the same shopping center, we decided to swing by and check the place out. I picked up some real nice looking catfish fillets. I pan fried em up, made some Zatarain's spanish rice, and damn if that wasn't friggin tasty as hell.
As usual, I shall provide the recipe.
2 good-sized (6-7 oz) catfish fillets
juice of 1 lemon
good handful of flat-leaf parsley, finely chopped
1 clove garlic, finely chopped
3/4 cup yellow cornmeal
1/4 cup all-purpose flour
seasoning salt (i.e. Emeril's Essence)
1 cup canola oil
sealable plastic container that's bigger than your fillets laid flat (for marinating)
baking dish or other sort of tray, sized about 12x6"
12-inch skillet
First thing, chop up your parsley and garlic. Throw em in the plastic container. Juice the lemon into the container. Lay your catfish fillets out flat on a cutting board and season them with salt, pepper and Essence.
Place the catfish into the container with the lemon juice etc, put the lid on, and gently turn it over a few times to get the fillets coated with everything. Let them sit for up to 10 minutes, but not any longer or the citric acid in the lemon juice will start to cook the fish.
In the 12x6 tray, pour in your corn meal, flour, and some more Essence. Use a fork get everything combined and get rid of any lumps in the flour. Dredge each fillet through the mixture to get a nice coating, not too thick.
Heat your skillet up over medium-high heat, pour in the oil. Once the oil is hot, bring the fish over from the breading and cook for 3-4 minutes on each side. While this is going on, lay out some folded-over paper towels on the counter, then transfer the fish to the paper towels once it's finished cooking for the oil to drain out.
Serve with your choice of side, the Zatarain's spanish rice went pretty well with it. Just remember you need one can of petite-diced or crushed tomatoes to go with that rice mix.
As usual, I shall provide the recipe.
2 good-sized (6-7 oz) catfish fillets
juice of 1 lemon
good handful of flat-leaf parsley, finely chopped
1 clove garlic, finely chopped
3/4 cup yellow cornmeal
1/4 cup all-purpose flour
seasoning salt (i.e. Emeril's Essence)
1 cup canola oil
sealable plastic container that's bigger than your fillets laid flat (for marinating)
baking dish or other sort of tray, sized about 12x6"
12-inch skillet
First thing, chop up your parsley and garlic. Throw em in the plastic container. Juice the lemon into the container. Lay your catfish fillets out flat on a cutting board and season them with salt, pepper and Essence.
Place the catfish into the container with the lemon juice etc, put the lid on, and gently turn it over a few times to get the fillets coated with everything. Let them sit for up to 10 minutes, but not any longer or the citric acid in the lemon juice will start to cook the fish.
In the 12x6 tray, pour in your corn meal, flour, and some more Essence. Use a fork get everything combined and get rid of any lumps in the flour. Dredge each fillet through the mixture to get a nice coating, not too thick.
Heat your skillet up over medium-high heat, pour in the oil. Once the oil is hot, bring the fish over from the breading and cook for 3-4 minutes on each side. While this is going on, lay out some folded-over paper towels on the counter, then transfer the fish to the paper towels once it's finished cooking for the oil to drain out.
Serve with your choice of side, the Zatarain's spanish rice went pretty well with it. Just remember you need one can of petite-diced or crushed tomatoes to go with that rice mix.
