Catfish With Herbed Lemon Cream Recipe

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Catfish with Herbed Lemon Cream

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
catfish fillets, 6-ounces each
6 Tbsp
whipping cream
1 Tbsp
fresh lemon juice


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

About this Recipe

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