Spicy Cornmeal-Crusted Catfish
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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INGREDIENTS
Nutrition- 1
- 1cup milk
- 1⁄4cup tangy tartar sauce (recipe follows)
- 1⁄2cup yellow cornmeal
- 1⁄2cup chopped fresh parsley
- 1
- 1⁄2 - 1teaspoon cayenne pepper
- 1⁄4teaspoon salt
- cooking spray
- 1
Tangy Tartar Sauce
- 1⁄4cup mayonnaise
- 1⁄4cup plain yogurt
- 1tablespoon lemon juice
- 1
- 1teaspoon sweet pickle relish
- 1⁄2
- 1⁄2teaspoon Dijon mustard
- 1
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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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