lunch

Cornmeal-Crusted Catfish with Cajun Seasoning and Spicy Tartar Sauce

Cajun · Creole

45 minTime

4 servingsYield

MediumLevel

gluten freepescatarianlunchmain coursemain dishdinner

About

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%. Try Spicy Catfish Tenders With Cajun Tartar Sauce, Spicy Cornmeal-Crusted Catfish, and Spicy Cornmeal-Crusted Catfish for similar recipes.

Ingredients

0/17 items

Instructions

10 steps

Whisk the egg and milk in a medium bowl.

whiskbowl

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

Dip each catfish filet in the egg mixture.

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.

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

Featured RecipeChef's Choice

lunchmain courseCajun

Cornmeal-Crusted Catfish with Cajun Seasoning and Spicy Tartar Sauce

Prep Time45 min

Yield4 servings

LevelMedium

CaloriesN/A

Ingredients

0/17

Method

10 steps

milk, egg

Whisk the egg and milk in a medium bowl.

whiskbowl

chili powder, cornmeal, ground cayenne pepper, paprika, garlic

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

catfish fillets, dip, egg

Dip each catfish filet in the egg mixture.

cornmeal, shake, egg

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.

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

crust

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

30 minutes

sauce, fish

While the fish chills, make the sauce.

salt and pepper, lemon juice

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

whiskbowl

salt and pepper, catfish fillets, olive oil, cooking oil

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.

4 minutes

frying pan