Fried Lemon-Rosemary Tilapia - cooking recipe

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

Preparation

Grate lemon rind from lemon, avoiding the pale bitter pith, into a large bowl; squeeze lemon juice into bowl.
Stir in milk and next 3 ingredients until blended.
Rinse fillets, and pat dry with paper towels.
Add fillets to lemon mixture in bowl; cover and chill 1 hour.
Place cornmeal on a large plate or in a large shallow dish.
Turn fillets in lemon mixture until thoroughly coated; dredge in cornmeal, coating evenly.
Cook fillets in hot oil in skillet over medium-high heat 4 minutes on each side or until browned.
Remove from skillet.
Garnish, if desired.