Cornmeal-Crusted Catfish with Cajun Seasoning and Spicy Tartar Sauce
Cornmeal-Crusted Catfish with Cajun Seasoning and Spicy Tartar Sauce requires approximately 45 minutes from start to finish. This gluten free and pescatarian recipe serves 4 and costs $2.87 per serving. One serving contains 414 calories, 27g of protein, and 26g of fat. This recipe is typical of Creole cuisine. It works well as a reasonably priced main course. It is brought to you by Foodista. Head to the store and pick up catfish filets, jalapeno chile, chile powder, and a few other things to make it today. Only a few people made this recipe, and 8 would say it hit the spot. All things considered, we decided this recipe deserves a spoonacular score of 72%. This score is solid. Similar recipes include Spicy Catfish Tenders With Cajun Tartar Sauce, Spicy Cornmeal-Crusted Catfish, and Spicy Cornmeal-Crusted Catfish.
Servings: 4
Ingredients:
1 large egg
1 tbsp milk
1/3 cup yellow cornmeal
1 tsp chile powder
1/2 tsp cayenne powder
1/2 tsp hot smoked paprika
1/2 tsp granulated garlic
4 5-oz. skinless catfish filets
3 tbsp olive oil
sea salt
freshly ground black pepper
3/4 cup light mayonnaise
2 tbsp finely chopped dill pickle
1 tbsp finely chopped jalapeno chile
1 tbsp finely chopped scallion (white and green parts)
1 tsp dill pickle juice
1 tsp fresh lemon juice
Equipment:
whisk
bowl
frying pan
Cooking instruction summary:
Whisk the egg and milk in a medium bowl. Combine the cornmeal, chile powder, cayenne powder, paprika, and garlic in a large zip-top bag. Dip each catfish filet in the egg mixture. Let excess egg drip off and place the filets in the bag with the cornmeal mixture. Zip the top and shake the bag until all pieces are well coated. Remove the filets and lay side by side on a plate (do not overlap). Place in the refrigerator for 30 minutes. (Refrigeration helps keep the crust adhered during cooking.) While the fish chills, make the sauce. Whisk the first 6 ingredients (through lemon juice) in a small bowl. Season with salt and pepper and set aside. Heat a large, nonstick skillet over medium heat and add the olive oil. When the oil is hot (but not smoking), season the catfish filets with salt and pepper and add to the skillet. Fry until crispy on the outside and tender on the inside, 3-4 minutes per side, depending on thickness. Divide the fish among 4 plates and top each with a dollop of tartar sauce or pass the sauce at the table.
Step by step:
1. Whisk the egg and milk in a medium bowl.
2. Combine the cornmeal, chile powder, cayenne powder, paprika, and garlic in a large zip-top bag.
3. Dip each catfish filet in the egg mixture.
4. Let excess egg drip off and place the filets in the bag with the cornmeal mixture. Zip the top and shake the bag until all pieces are well coated.
5. Remove the filets and lay side by side on a plate (do not overlap).
6. Place in the refrigerator for 30 minutes. (Refrigeration helps keep the crust adhered during cooking.)
7. While the fish chills, make the sauce.
8. Whisk the first 6 ingredients (through lemon juice) in a small bowl. Season with salt and pepper and set aside.
9. Heat a large, nonstick skillet over medium heat and add the olive oil. When the oil is hot (but not smoking), season the catfish filets with salt and pepper and add to the skillet. Fry until crispy on the outside and tender on the inside, 3-4 minutes per side, depending on thickness.
10. Divide the fish among 4 plates and top each with a dollop of tartar sauce or pass the sauce at the table.
Nutrition Information:
covered percent of daily need
