Fried Lemon-Rosemary Catfish

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Southern Living

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Ingredients

1 large lemon

1/4 cup milk

2 medium eggs, beaten

2 tablespoons chopped fresh rosemary

2 tablespoons minced fresh garlic

4 (4- to 6-ounce) catfish fillets

2 cups yellow cornmeal

1/4 cup extra-virgin olive oil

1 large DUPONT TEFLON NON-STICK Skillet

Garnishes: lemon slices, fresh rosemary sprigs

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