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Categories:
egg milk yellow cornmeal chile powder cayenne powder paprika garlic filets catfish olive oil salt freshly ground black pepper light mayonnaise dill pickle jalapeno chile scallion pickle juice dill lemon juice salt freshly ground black pepper
Viewed: 41 - Published at: 2 years agoIngredients
- 1 large egg
- 1 tablespoon milk
- 1/3 cup yellow cornmeal
- 1 teaspoon chile powder
- 1/2 teaspoon cayenne powder
- 1/2 teaspoon hot smoked paprika
- 1/2 teaspoon granulated garlic
- 20 ounces filets catfish
- 3 tablespoons olive oil
- sea salt
- freshly ground black pepper
- 3/4 cup light mayonnaise
- 2 tablespoons dill pickle finely chopped
- 1 tablespoon jalapeno chile finely chopped
- 1 tablespoon scallion finely chopped, white and green parts
- 1 teaspoon pickle juice dill
- 1 teaspoon fresh lemon juice
- sea salt
- freshly ground black pepper
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.
