Cornmeal-crusted catfish with cajun seasoning

Gluten free

Pescatarian

Cornmeal-crusted catfish with cajun seasoning

Name: Cornmeal-crusted catfish with cajun seasoning
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large free range eggs; 1 Tbsp milk; 0.33 cup cornmeal; 1 tsp red pepper powder; 0.5 tsps smoked paprika; 0.5 tsps granulated garlic; 20 oz cat fish filets; 3 Tbsps olive oil; 4 servings sea salt; 4 servings black pepper; 0.75 cup light mayonnaise; 2 Tbsps dill pickles; 1 Tbsp jalapeno; 1 Tbsp green onions; 1 tsp sweet pickle juice; 1 tsp lemon juice

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

1 large

milk

1 Tbsp

cornmeal

0.33 cup

red pepper powder

1 tsp

smoked paprika

0.5 tsps

granulated garlic

0.5 tsps

cat fish filets

20 oz

olive oil

3 Tbsps

sea salt

4 servings

black pepper

4 servings

light mayonnaise

0.75 cup

dill pickles

2 Tbsps

jalapeno

1 Tbsp

green onions

1 Tbsp

sweet pickle juice

1 tsp

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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