SPICY CORNMEAL-CRUSTED CATFISH

Spicy Cornmeal-Crusted Catfish image

Provided by Bev I Am

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

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

Steps:

Place fillets in a single layer in a shallow glass dish, Pour milk over the fish; cover and refrigerate for at least 30 minutes or for up to 2 hours.
Meanwhile, prepare Tangy Tartar Sauce: Whisk mayonnaise, yogurt and lemon juice in a small bowl until smooth.
Stir in remaining ingredients.
Keep refrigerated.
Makes 1/2 cup.
Preheat oven to 500°F.
Combine cornmeal, parsley, garlic and cayenne to taste in a shallow dish.
Remove the fish from the milk, sprinkle both side with salt and dredge in the cornmeal mixture.
Coat a baking sheet with cooking spray.
Place the fish on baking sheet and lightly coat the fish with cooking spray.
Bake until the fish is firm to the touch and opaque in the center, 10-15 minutes.
Serve immediately with tartar sauce and lemon wedges.
Makes 4 servings.