Tangy Lemon Catfish

• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1/4 teaspoon salt
• Dash dried oregano
• 1/2 pound catfish or whitefish fillets
• 1/4 cup cornmeal
• 2 tablespoons all-purpose flour
• 1-1/2 teaspoons canola oil
• 1-1/2 teaspoons butter
• 1/4 cup mayonnaise
• 1 tablespoon finely chopped dill pickle
• 2 teaspoons finely chopped onion
• 2 teaspoons minced fresh dill or 3/4 teaspoon dill weed

1. In a shallow bowl, combine the lemon juice, garlic, salt and oregano; add fillets. Turn to coat; refrigerate, covered, 30-60 minutes, turning several times.
2. Drain and discard marinade. In a shallow bowl, combine cornmeal and flour. Coat fillets with cornmeal mixture. In a skillet, cook fillets in oil and butter for 5 minutes on each side or until fish is golden brown and flakes easily with a fork.
3. Combine the tartar sauce ingredients in a bowl. Serve with fish.

lemon juice, garlic, salt, oregano, cornmeal, flour, canola oil, butter, mayonnaise, dill pickle, onion, fresh dill

Taken from www.tasteofhome.com/recipes/tangy-lemon-catfish/ (may not work)