Cornmeal-Crusted Catfish with Cajun Seasoning and Spicy Tartar Sauce
eatoplan
December 10, 2024
- Prepare the Coating:
- Whisk the egg and milk together in a medium bowl.
- In a large zip-top bag, combine cornmeal, chile powder, cayenne, paprika, and garlic powder.
- Coat the Catfish:
- Dip each catfish fillet into the egg mixture, letting the excess drip off.
- Place the fillets in the bag with the cornmeal mixture, seal the bag, and shake to coat evenly.
- Lay the coated fillets side by side on a plate without overlapping, then refrigerate for 30 minutes to help the crust adhere during cooking.
- Make the Spicy Tartar Sauce:
- In a small bowl, whisk together mayonnaise, Dijon mustard, hot sauce, dill relish, chopped capers, and lemon juice until smooth.
- Season with salt and pepper to taste, then set aside.
- Cook the Catfish:
- Heat a large nonstick skillet over medium heat and add olive oil.
- When the oil is hot but not smoking, season the catfish fillets with salt and pepper and place them in the skillet.
- Fry each fillet for 3-4 minutes per side, or until crispy on the outside and tender on the inside, adjusting time for thickness.
- Serve:
- Divide the cooked catfish fillets among four plates.
- Top each with a dollop of spicy tartar sauce, or serve the sauce on the side for dipping. Enjoy!
Reviews
Ingredients:
Adjust Servings
| 1large egg | |
| 1tbsp milk | |
| 0.33333334cup cornmeal yellow | |
| 1tsp chile powder | |
| 0.5tsp cayenne powder | |
| 0.5tsp paprika smoked, hot | |
| 0.5tsp granulated garlic | |
| 20oz catfish filets skinless | |
| 3tbsp olive oil | |
| 4servings sea salt | |
| 4servings pepper black, freshly ground | |
| 0.75cup mayonnaise light | |
| 2tbsp dill pickle finely chopped | |
| 1tbsp jalapeno chile finely chopped | |
| 1tbsp scallion white, green, finely chopped, ( and parts) | |
| 1tsp dill pickle juice | |
| 1tsp lemon juice fresh |
Directions
1.
Prepare the Coating
1. Whisk the egg and milk together in a medium bowl. | 2. In a large zip-top bag, combine cornmeal, chile powder, cayenne, paprika, and garlic powder.
Mark as complete
2.
Coat the Catfish
1. Dip each catfish fillet into the egg mixture, letting the excess drip off. | 2. Place the fillets in the bag with the cornmeal mixture, seal the bag, and shake to coat evenly. | 3. Lay the coated fillets side by side on a plate without overlapping, then refrigerate for 30 minutes to help the crust adhere during cooking.
Mark as complete
3.
Make the Spicy Tartar Sauce
1. In a small bowl, whisk together mayonnaise, Dijon mustard, hot sauce, dill relish, chopped capers, and lemon juice until smooth. | 2. Season with salt and pepper to taste, then set aside.
Mark as complete
4.
Cook the Catfish
1. Heat a large nonstick skillet over medium heat and add olive oil. | 2. When the oil is hot but not smoking, season the catfish fillets with salt and pepper and place them in the skillet. | 3. Fry each fillet for 3-4 minutes per side, or until crispy on the outside and tender on the inside, adjusting time for thickness.
Mark as complete
5.
Serve
1. Divide the cooked catfish fillets among four plates. | 2. Top each with a dollop of spicy tartar sauce, or serve the sauce on the side for dipping. Enjoy!
Mark as complete
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