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| + | Not Deep-fried Fish | ||
| + | by Gretchen Lang | ||
| + | Ingredients | ||
| + | - 4 catfish, tilapia or other white fish fillets | ||
| + | - 2 tablespoons cornmeal | ||
| + | - 2 tablespoons flour | ||
| + | - Cayenne or other pepper to taste | ||
| + | - 1/2 teaspoon dried thyme, or 1 teaspoon minced fresh | ||
| + | - 1/2 teaspoon dried sage, or 1 teaspoon minced fresh [can substitute other herbs as desired] | ||
| + | - Salt and freshly ground back pepper to taste | ||
| + | - 1-2 tablespoons of olive oil | ||
| + | - Juice of 1 or 2 lemons | ||
| + | |||
| + | Instructions | ||
| + | - 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. | ||
| + | - Heat oil in a large pan over medium high heat. Add the fish and saute till golden brown on both sides. | ||
| + | - Drain the fish on paper towels, and sprinkle lemon juice over it before serving. | ||
| + | - Can serve with tartar sauce or horseradish/ketchup sauce. | ||