Spring Fish Fry {Fried Lemon Garlic Fish}

I think it's safe to say...
it's Spring.

And before all you ice scraping, snow-bound peeps get jealous, know that Spring down here only lasts approximately 2 weeks and 3 days.

Then we're smacked in the face with summer for at least 7 months.
Give or take.

Spring means lots of seafood caught in waters that are warming up and lots of seafood being bought because of meatless Fridays during Lent.

A Friday fish fry is a common thing.

Now, I'll be the first in line to load up a plate of just out the fryer fish and some homemade tartar sauce.  A classic is a classic for a reason.

But sometimes a little unexpected is good too.

Like fried fish marinated and topped with a lemon garlic sauce.

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Fried Lemon Garlic Fish

1 lb white flesh fish fillets (catfish, perch, speckled trout)

Marinade:
1/4 cup olive oil
juice of 2 lemons
1 Tbsp chopped green onion
1 Tbsp chopped parsley
5 cloves garlic, minced
1/2 tsp Tony's Creole Seasoning

For frying:
4 Tbsp butter
1/4 cup vegetable oil
1/4 cup cornmeal
1/4 cup flour
1/2 tsp Tony's Creole Seasoning

Make the marinade.  Hold back about 3 Tbsp in a small bowl.  Place the remaining marinade in a shallow pie plate of dish.  Add the fish fillets and turn to coat.  Cover and marinate in the fridge for 30 minutes to 1 hour.

Heat the butter and vegetable oil in a frying pan.
Combine the cornmeal, flour, and Creole seasoning in a shallow container.  Dredge the fillets in the mixture.  When the butter/olive oil is hot, add the fish and pan fry on each side for about 4 minutes, or until golden.

Place the fillets on a platter and drizzle with the reserved marinade.

More fish...

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