Fried Lemon-Rosemary Tilapia

Ingredients

• 1 large lemon
• 1/4 cup milk
• 2 medium eggs, beaten
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons minced fresh garlic
• 4 tilapia fillets
• 2 cups yellow cornmeal
• 1/4 cup extra-virgin olive oil

Garnishes

• lemon slice, fresh rosemary sprigs

Directions

1. 1

   Grate lemon rind from lemon, avoiding the pale bitter pith, into a large bowl; squeeze lemon juice into bowl.

2. 2

   Stir in milk and next 3 ingredients until blended.

3. 3

   Rinse fillets, and pat dry with paper towels.

4. 4

   Add fillets to lemon mixture in bowl; cover and chill 1 hour.

5. 5

   Place cornmeal on a large plate or in a large shallow dish.

6. 6

   Turn fillets in lemon mixture until thoroughly coated; dredge in cornmeal, coating evenly.

7. 7

   Cook fillets in hot oil in skillet over medium-high heat 4 minutes on each side or until browned.

8. 8

   Remove from skillet.

9. 9

   Garnish, if desired.