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Cajun and Creole   -   Catfish With Lemon And Garlic   adapted from Emeril Lagasse

  • 4 Medium Catfish Fillet
  • 2 Lemons Lemon Juice
  • 1/4 Cup Parsley -- Chopped
  • 6 Cloves Garlic -- Chopped
  • 1 Tablespoon Oregano
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1/2 Teaspoon Cayenne
  • 1/2 Cup Yellow Cornmeal
  • 2 Tablespoons Flour
  • 1/4 Cup Olive Oil
Directions Combine catfish with lemon juice, parsley, garlic, oregano, cayenne, salt and pepper. Cover evenly and marinate for 1 hour. Combine cornmeal and flour. Remove catfish from marinade and dredge in cornmeal mixture. Saute fish in oil for 4 minutes per side. Serve.
Serves 4
Time to Make 0:00

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