Cornmeal-Crusted Catfish with Cajun Seasoning and Spicy Tartar Sauce

Name: Cornmeal-Crusted Catfish with Cajun Seasoning and Spicy Tartar Sauce
Prep time: PT-1M
Cook time: PT-1M
Total time: 45 min
Yield: 4 servings
Cuisine: Creole, Cajun
Ingredients: 1 large egg; 1 tbsp milk; 0.33333334 cup cornmeal; 1 tsp chile powder; 0.5 tsp cayenne powder; 0.5 tsp paprika; 0.5 tsp granulated garlic; 20 oz catfish filets; 3 tbsp olive oil; 4 servings sea salt; 4 servings pepper; 0.75 cup mayonnaise; 2 tbsp dill pickle; 1 tbsp jalapeno chile; 1 tbsp scallion; 1 tsp dill pickle juice; 1 tsp lemon juice

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%.

Diets

GLUTEN FREE

PESCATARIAN

Ingredients

egg

1 large

milk

1 tbsp

cornmeal

0.33333334 cup

chile powder

1 tsp

cayenne powder

0.5 tsp

paprika

0.5 tsp

granulated garlic

0.5 tsp

catfish filets

20 oz

olive oil

3 tbsp

sea salt

4 servings

pepper

4 servings

mayonnaise

0.75 cup

dill pickle

2 tbsp

jalapeno chile

1 tbsp

scallion

1 tbsp

dill pickle juice

1 tsp

lemon juice

1 tsp

Cooking in Steps

1
Whisk the egg and milk in a medium bowl.

milk

egg

whisk

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

chili powder

cornmeal

ground cayenne pepper

paprika

garlic
3
Dip each catfish filet in the egg mixture.

catfish fillets

egg
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

egg
5
Remove the filets and lay side by side on a plate (do not overlap).
6
Place in the refrigerator for 30 minutes. (Refrigeration helps keep the crust adhered during cooking.)
7
While the fish chills, make the sauce.

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

salt and pepper

lemon juice

whisk

bowl
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

catfish fillets

olive oil

cooking oil

frying pan
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

fish

Similar Recipes

Trinidadian Chicken Potato Curry

If you have about 45 minutes to s...

Calories : 574.38 kcal

Tuscan White Bean Soup with Olive Oil and Rosemary

Tuscan White Bean Soup with Olive Oil and Rosemary is a

Calories : 242.41 kcal

Flank Steak with Mushroom Sauce

Flank Steak with Mushroom Sauce is a

Calories : 214.98 kcal

Kenyan Pilau

Kenyan Pilau requires approximately 45 m...

Calories : 475.22 kcal

Amazing Braised Beef Short Ribs

Amazing Braised Beef Short Ribs requires approximately

Calories : 726.48 kcal

Cornmeal-Crusted Catfish with Cajun Seasoning and Spicy Tartar Sauce

Diets

GLUTEN FREE

PESCATARIAN

Ingredients

egg

1 large

milk

1 tbsp

cornmeal

0.33333334 cup

chile powder

1 tsp

cayenne powder

0.5 tsp

paprika

0.5 tsp

granulated garlic

0.5 tsp

catfish filets

20 oz

olive oil

3 tbsp

sea salt

4 servings

pepper

4 servings

mayonnaise

0.75 cup

dill pickle

2 tbsp

jalapeno chile

1 tbsp

scallion

1 tbsp

dill pickle juice

1 tsp

lemon juice

1 tsp

Cooking in Steps

1 Whisk the egg and milk in a medium bowl.

milk

egg

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

chili powder

cornmeal

ground cayenne pepper

paprika

garlic

3 Dip each catfish filet in the egg mixture.

catfish fillets

egg

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

egg

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

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

7 While the fish chills, make the sauce.

fish

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

salt and pepper

lemon juice

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

catfish fillets

olive oil

cooking oil

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

fish

Nutrition ?

Similar Recipes

Trinidadian Chicken Potato Curry

Tuscan White Bean Soup with Olive Oil and Rosemary

Flank Steak with Mushroom Sauce

Kenyan Pilau

Amazing Braised Beef Short Ribs

1
Whisk the egg and milk in a medium bowl.

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

3
Dip each catfish filet in the egg mixture.

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.

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

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

7
While the fish chills, make the sauce.

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

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.

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