Not Deep-fried Fish by Gretchen Lang


  1. 4 catfish, tilapia or other white fish fillets
  2. 2 tablespoons cornmeal
  3. 2 tablespoons flour
  4. Cayenne or other pepper to taste
  5. 1/2 teaspoon dried thyme, or 1 teaspoon minced fresh
  6. 1/2 teaspoon dried sage, or 1 teaspoon minced fresh [can substitute other herbs as desired]
  7. Salt and freshly ground back pepper to taste
  8. 1-2 tablespoons of olive oil
  9. Juice of 1 or 2 lemons


  1. Cut the fish into bite-sized chunks. Mix the dry ingredients in a paper bag or closed container, add fish pieces, and shake vigorously to coat all pieces of fish.
  2. Heat oil in a large pan over medium high heat. Add the fish and saute till golden brown on both sides.
  3. Drain the fish on paper towels, and sprinkle lemon juice over it before serving.
  4. Can serve with tartar sauce or horseradish/ketchup sauce.
recipes/not_deep-fried_fish.txt · Last modified: 2021/02/28 12:02 by mcf
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