Spicy Cornmeal-Crusted Catfish
Ready In: 1 hr
Serves: 4
Ingredients
- 1 lb catfish fillet, cut into 4 portions
- 1 cup milk
- 1⁄4 cup tangy tartar sauce (recipe follows)
- 1⁄2 cup yellow cornmeal
- 1⁄2 cup chopped fresh parsley
- 1 garlic clove, minced
- 1⁄2-1 teaspoon cayenne pepper
- 1⁄4 teaspoon salt
- cooking spray
- 1 lemon, cut into wedges
Tangy Tartar Sauce
- 1⁄4 cup mayonnaise
- 1⁄4 cup plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon capers, finely chopped
- 1 teaspoon sweet pickle relish
- 1⁄2 teaspoon lemon, zest of, freshly grated
- 1⁄2 teaspoon Dijon mustard
- 1 garlic clove, minced
Directions
- Place fillets in a single layer in a shallow glass dish, Pour milk over the fish; cover and refrigerate for at least 30 minutes or for up to 2 hours.
- Meanwhile, prepare Tangy Tartar Sauce: Whisk mayonnaise, yogurt and lemon juice in a small bowl until smooth.
- Stir in remaining ingredients.
- Keep refrigerated.
- Makes 1/2 cup.
- Preheat oven to 500°F.
- Combine cornmeal, parsley, garlic and cayenne to taste in a shallow dish.
- Remove the fish from the milk, sprinkle both side with salt and dredge in the cornmeal mixture.
- Coat a baking sheet with cooking spray.
- Place the fish on baking sheet and lightly coat the fish with cooking spray.
- Bake until the fish is firm to the touch and opaque in the center, 10-15 minutes.
- Serve immediately with tartar sauce and lemon wedges.
- Makes 4 servings.
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