Catfish with Herbed Lemon Cream

Catfish With Herbed Lemon Cream

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Vicki Butts (lazyme)


Pick up some crunchy coleslaw and corn bread to go with the fish. Bourbon-spiked sweetened peaches with vanilla ice cream are a nice dessert.

From Bon Appétit, August 2001.


☆☆☆☆☆ 0 votes

10 Min
10 Min
Stove Top


  • 1/4 c
    yellow cornmeal
  • 2 tsp
    fresh thyme, chopped
  • 1 tsp
    lemon peel, grated
  • 1/2 tsp
  • 1/2 tsp
    freshly ground black pepper
  • 1 Tbsp
    vegetable oil
  • 2
    catfish fillets, 6-ounces each
  • 6 Tbsp
    whipping cream
  • 1 Tbsp
    fresh lemon juice

How to Make Catfish with Herbed Lemon Cream


  1. Combine cornmeal, thyme, lemon peel, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in bowl.
  2. Reserve 1 teaspoon seasoning mixture.
  3. Heat oil in heavy large nonstick skillet over medium-high heat.
  4. Brush fish on both sides with 1 tablespoon cream; coat on both sides with seasoning mixture in bowl.
  5. Add to skillet and cook until golden brown and cooked through, about 3 minutes per side.
  6. Transfer fish to 2 plates.
  7. Stir lemon juice into same skillet, scraping up browned bits.
  8. Stir in reserved 1 teaspoon seasoning mixture.
  9. Whisk in remaining 5 tablespoons cream.
  10. Boil until slightly thickened, about 1 minute.
  11. Season sauce with salt and pepper.
  12. Spoon sauce over fish.

Printable Recipe Card

About Catfish with Herbed Lemon Cream

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy

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