Best Spicy Cornmeal Crusted Catfish Recipes

SPICY CORNMEAL-CRUSTED CATFISH

Spicy Cornmeal-Crusted Catfish image

Serve with a spoonful of tartar sauce and a lemon wedge on the side of each plate.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 40m

Number Of Ingredients 7

Ingredients

1/4 cup yellow cornmeal
1 tablespoon paprika
1 teaspoon ground cumin
Pinch of cayenne pepper
Salt and fresh ground pepper
4 catfish fillets (8 ounces each), rinsed and patted dry
2 teaspoons canola oil

Steps:

On a baking sheet, mix together cornmeal, paprika, cumin, cayenne, 1 teaspoon salt, and 1/8 teaspoon pepper. Dredge fish in cornmeal mixture, turning to coat both sides.
In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Place 2 catfish fillets in the skillet, skin side up. Cook until crust is browned and fish is firm, 6 to 8 minutes on each side. If crust is starting to turn too brown, reduce heat. Transfer fish to a plate; keep warm. Wipe out skillet with a paper towel. Repeat with remaining oil and fish.

Nutrition Facts : Calories 349 g, Fat 18 g, Protein 35 g

SPICY CORNMEAL-CRUSTED CATFISH

Spicy Cornmeal-Crusted Catfish image

Serve this fish with tartar sauce as a main dish or also delicious served as a sandwich. Easy preparation. Prep time includes refrigeration time. From Eating Well Magazine.

Provided by Bev I Am

Categories Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

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

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.

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