Spicy Cornmeal-Crusted Catfish

5.00 (8)
⏱ 60 mins 🍽 4 serving(s) 🏷 Snack

This recipe features catfish fillets coated in a seasoned cornmeal crust with a kick of cayenne pepper. The fish is baked until crisp and served with a zesty homemade tartar sauce and fresh lemon wedges. It's a simple dish ideal for a satisfying lunch or snack, yielding four portions. Preparation includes a brief marinating step in milk to ensure tender results.

Spicy Cornmeal-Crusted Catfish

Ingredients

  • 1 lb catfish fillet, cut into 4 portions
  • 1 cup milk
  • 1/4 cup tangy tartar sauce (recipe follows)
  • 1/2 cup yellow cornmeal
  • 1/2 cup chopped fresh parsley
  • 1 garlic clove, minced
  • 1/2-1 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • cooking spray
  • 1 lemon, cut into wedges
  • 1/4 cup mayonnaise
  • 1/4 cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon capers, finely chopped
  • 1 teaspoon sweet pickle relish
  • 1/2 teaspoon lemon, zest of, freshly grated
  • 1/2 teaspoon Dijon mustard
  • 1 garlic clove, minced

Method

  1. Arrange the catfish fillets in one layer within a shallow glass dish. Cover them with the milk, then place in the refrigerator for a minimum of 30 minutes or for up to 2 hours.
  2. While the fish chills, make the Tangy Tartar Sauce. In a small bowl, whisk together the mayonnaise, yogurt and lemon juice until the mixture is smooth.
  3. Add the capers, pickle relish, lemon zest, Dijon mustard and minced garlic to the bowl and stir them in.
  4. Place the sauce in the refrigerator to chill.
  5. This yields approximately 1/2 cup of sauce.
  6. Heat your oven to 500°F.
  7. In a shallow dish, mix the yellow cornmeal, chopped parsley, minced garlic and cayenne pepper to your preferred taste.
  8. Take the fish from the milk, season both sides with the salt, then press them into the cornmeal mixture to coat.
  9. Use cooking spray to grease a baking sheet.
  10. Transfer the coated fish to the prepared sheet and give the tops a light spray with cooking oil.
  11. Bake the fish for 10-15 minutes, until it feels firm and the centre is opaque.
  12. Serve the hot catfish straight away with the chilled tartar sauce and lemon wedges.
  13. This recipe makes 4 servings.

Nutrition (per serving)

Sodium395700 mg

Recipe details

CategorySnack
AuthorBev I Am