Name: Spicy Cornmeal-Crusted Catfish
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4 serving(s)
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; 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

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Recipe by Bev I Am

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Spicy Cornmeal-Crusted Catfish created by loof751

Serve this fish with tartar sauce as a main dish or also delicious served as a sandwich. Easy preparation. Prep time includes refrigeration time. From Eating Well Magazine.

Ready In:: 1hr
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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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RECIPE MADE WITH LOVE BY

@Bev I Am

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@Bev I Am

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"Serve this fish with tartar sauce as a main dish or also delicious served as a sandwich. Easy preparation. Prep time includes refrigeration time. From Eating Well Magazine."

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review by karens2kids

6/13/2010

Great dish! We loved the crust on the fish and the sauce was awesome too! I used some fresh catfish, and it can't be beat!

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review by Maito

2/2/2009

I just made the fish, not the tartar sauce. It is a good way to get a "mock" fried fish!

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photo by loof751

12/28/2008

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review by loof751

12/28/2008

This is delicious fish! I used some tilapia that I had on hand and it was outstanding prepared this way. I used 3/4 tsp of cayenne and it had a great little kick. I did make the tartar sauce and it was a great accompaniment. This made a wonderful quick and easy fish dish with ingredients I always have on hand - thanks for posting the recipe!

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review by mewmew

8/4/2006

We love catfish and found this to be an excellent recipe for it. Penko gives it a little more crunch and substituting the milk with buttermilk gives the breading more flavor and fullness. Great recipe.

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