Ingredients
| Name | Amount (Metric / US) |
|---|---|
| EGG | 1 large |
| MILK | 1 Tbsp |
| CORNMEAL | 53 g / 0.33 cups |
| CHILE POWDER | 1 tsp |
| CAYENNE POWDER | 0.50 tsps |
| PAPRIKA | 0.50 tsps |
| GRANULATED GARLIC | 0.50 tsps |
| CATFISH FILETS | 566.99 g / 20 oz |
| OLIVE OIL | 3 Tbsps |
| SEA SALT | 4 servings |
| PEPPER | 4 servings |
| MAYONNAISE | 168 ml / 0.75 cups |
| DILL PICKLE | 2 Tbsps |
| JALAPENO CHILE | 1 Tbsp |
| SCALLION | 1 Tbsp |
| DILL PICKLE JUICE | 1 tsp |
| LEMON JUICE | 1 tsp |
Cornmeal-Crusted Catfish with Cajun Seasoning and Spicy Tartar Sauce
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.
Instructions
Whisk the egg and milk in a medium bowl. 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). Place in the refrigerator for 30 minutes. (Refrigeration helps keep the crust adhered during cooking.) While the fish chills, make the sauce. Whisk the first 6 ingredients (through lemon juice) in a small bowl. Season with salt and pepper and set aside. 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. Divide the fish among 4 plates and top each with a dollop of tartar sauce or pass the sauce at the table.
Catfish can be paired with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Premonition Cellars Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.
