Cornmeal-Crusted Catfish with Cajun Seasoning and Spicy Tartar Sauce

December 10, 2024

45

medium

4

This Cornmeal-Crusted Catfish with Cajun Seasoning and Spicy Tartar Sauce is a bold and flavorful Southern-inspired dish with a crispy, golden crust and a kick of spice. The catfish fillets are coated in a well-seasoned cornmeal mixture, pan-fried to perfection, and paired with a tangy, zesty tartar sauce that brings just the right amount of heat.

Perfect for a hearty dinner or a casual fish fry, this dish delivers crunch, spice, and creamy balance in every bite. Serve it with coleslaw, cornbread, or a fresh side salad for a true Southern-style meal!

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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.

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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.

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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.

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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.

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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!

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