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Lemon Onion Fillets
Sent in by David Fuller.
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~ your favorite fish fillets, best are walleye, trout or catfish
~ 1 package Blooming Onion mix
~ 2 cups cornmeal
~ 1 cup lemon juice
~ margarine
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Place rinsed fillets in salt water and refrigerate at least an hour.
Mix 2 cups of the blooming onion mix with the cornmeal.
Place the lemon juice in a shallow dish.
Remove and drain the fillets.
Melt some margarine in a skillet.
Dip the fillets in the juice and then in the cornmeal mixture and add to the skillet.
Cook over medium to low heat until light brown on both sides or until they flake easily with a fork.
Remove and drain on paper towels. Keep warm until they are all cooked.
Serve and enjoy.
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