Cornmeal-Crusted Catfish With Cajun Seasoning And Spicy Tartar Sauce Recipe

Name: Cornmeal-Crusted Catfish With Cajun Seasoning And Spicy Tartar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg; 1 tablespoon milk; 1/3 cup yellow cornmeal; 1 teaspoon chile powder; 1/2 teaspoon cayenne powder; 1/2 teaspoon hot smoked paprika; 1/2 teaspoon granulated garlic; 20 ounces filets catfish; 3 tablespoons olive oil; sea salt; freshly ground black pepper; 3/4 cup light mayonnaise; 2 tablespoons dill pickle finely chopped; 1 tablespoon jalapeno chile finely chopped; 1 tablespoon scallion finely chopped, white and green parts; 1 teaspoon pickle juice dill; 1 teaspoon fresh lemon juice; sea salt; freshly ground black pepper

Servings: persons

1 large egg
1 tablespoon milk
1/3 cup yellow cornmeal
1 teaspoon chile powder
1/2 teaspoon cayenne powder
1/2 teaspoon hot smoked paprika
1/2 teaspoon granulated garlic
20 ounces filets catfish
3 tablespoons olive oil
sea salt
freshly ground black pepper
3/4 cup light mayonnaise
2 tablespoons dill pickle finely chopped
1 tablespoon jalapeno chile finely chopped
1 tablespoon scallion finely chopped, white and green parts
1 teaspoon pickle juice dill
1 teaspoon fresh lemon juice
sea salt
freshly ground black pepper

1
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.
2
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.
3
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.)
4
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.
5
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.
6
Divide the fish among 4 plates and top each with a dollop of tartar sauce or pass the sauce at the table.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 large egg, 1 tablespoon milk, 1/3 cup yellow cornmeal, 1 teaspoon chile powder, and more.

Yes, Cornmeal-Crusted Catfish With Cajun Seasoning And Spicy Tartar Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornmeal-Crusted Catfish With Cajun Seasoning And Spicy Tartar Sauce

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