Cornmeal-crusted catfish with cajun seasoning
Gluten free
Pescatarian

Cornmeal-crusted catfish with cajun seasoning

This Cornmeal-Crusted Catfish with Cajun Seasoning and Spicy Tartar Sauce is a gluten-free and pescatarian recipe. It is rich in protein and offers a flavorful twist with a spicy tartar sauce. This dish is perfect for a Cajun food lover and can be served as a main course. Try it for a delicious meal option.

Ingredients

free range eggs

free range eggs

1 large

milk

milk

1 Tbsp

cornmeal

cornmeal

53 g

red pepper powder

red pepper powder

1 tsp

smoked paprika

smoked paprika

0.5 tsps

granulated garlic

granulated garlic

0.5 tsps

cat fish filets

cat fish filets

566.99 g

olive oil

olive oil

3 Tbsps

sea salt

sea salt

4 servings

black pepper

black pepper

4 servings

light mayonnaise

light mayonnaise

168 ml

dill pickles

dill pickles

2 Tbsps

jalapeno

jalapeno

1 Tbsp

green onions

green onions

1 Tbsp

sweet pickle juice

sweet pickle juice

1 tsp

lemon juice

lemon juice

1 tsp

Method

  • 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.

Nutrition:

406 kcal

Carbs

15 g

Fat

26 g

Protein

26 g

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