Cornmeal-Crusted Catfish with Cajun Seasoning and Spicy Tartar Sauce

Cornmeal-Crusted Catfish with Cajun Seasoning and Spicy Tartar Sauce

  Ready in : 45 mins

You can never have too many main course recipes, so give Cornmeal-Crusted Catfish with Cajun Seasoning and Spicy Tartar Sauce a try. This gluten free and pescatarian recipe serves 4 and costs $2.68 per serving. One portion of this dish contains approximately 27g of protein, 26g of fat, and a total of 406 calories. From preparation to the plate, this recipe takes approximately 45 minutes. 8 people were impressed by this recipe. This recipe from Foodista requires jalapeno chile, lemon juice, cornmeal, and dill pickle juice. It is a rather inexpensive recipe for fans of Cajun food. Overall, this recipe earns a solid spoonacular score of 72%.

Ingredients

egg

egg

1 large

milk

milk

1 tbsp

cornmeal

cornmeal

0.33333334 cup

chile powder

chile powder

1 tsp

cayenne powder

cayenne powder

0.5 tsp

paprika

paprika

0.5 tsp

granulated garlic

granulated garlic

0.5 tsp

catfish filets

catfish filets

20 oz

olive oil

olive oil

3 tbsp

sea salt

sea salt

4 servings

pepper

pepper

4 servings

mayonnaise

mayonnaise

0.75 cup

dill pickle

dill pickle

2 tbsp

jalapeno chile

jalapeno chile

1 tbsp

scallion

scallion

1 tbsp

dill pickle juice

dill pickle juice

1 tsp

lemon juice

lemon juice

1 tsp

Cooking in Steps

  1. 1
    Whisk the egg and milk in a medium bowl.

    milk

    milk

    egg

    egg

    whisk
    whisk
    bowl
    bowl
  2. 2
    Combine the cornmeal, chile powder, cayenne powder, paprika, and garlic in a large zip-top bag.

    chili powder

    chili powder

    cornmeal

    cornmeal

    ground cayenne pepper

    ground cayenne pepper

    paprika

    paprika

    garlic

    garlic

  3. 3
    Dip each catfish filet in the egg mixture.

    catfish fillets

    catfish fillets

    egg

    egg

  4. 4
    Let excess egg drip off and place the filets in the bag with the cornmeal mixture. Zip the top and shake the bag until all pieces are well coated.

    cornmeal

    cornmeal

    egg

    egg

  5. 5
    Remove the filets and lay side by side on a plate (do not overlap).

  6. 6
    Place in the refrigerator for 30 minutes. (Refrigeration helps keep the crust adhered during cooking.)

  7. 7
    While the fish chills, make the sauce.

    fish

    fish

  8. 8
    Whisk the first 6 ingredients (through lemon juice) in a small bowl. Season with salt and pepper and set aside.

    salt and pepper

    salt and pepper

    lemon juice

    lemon juice

    whisk
    whisk
    bowl
    bowl
  9. 9
    Heat a large, nonstick skillet over medium heat and add the olive oil. When the oil is hot (but not smoking), season the catfish filets with salt and pepper and add to the skillet. Fry until crispy on the outside and tender on the inside, 3-4 minutes per side, depending on thickness.

    salt and pepper

    salt and pepper

    catfish fillets

    catfish fillets

    olive oil

    olive oil

    cooking oil

    cooking oil

    frying pan
    frying pan
  10. 10
    Divide the fish among 4 plates and top each with a dollop of tartar sauce or pass the sauce at the table.

    tartar sauce

    tartar sauce

    fish

    fish