Crispy Spicy Catfish with Homemade Tartar Sauce
This Crispy Spicy Catfish is a delightful dish that combines the moist tenderness of catfish fillets with a crunchy cornmeal crust, giving you a satisfying texture in every bite. The addition of cayenne pepper adds just the right amount of heat to elevate the flavor, while the homemade tangy tartar sauce provides a creamy and zesty contrast. Whether served as a standalone main course or nestled in a sandwich, this dish is perfect for lunch, a casual dinner, or an impressive snack. With easy preparation and minimal ingredients, it’s a quick meal that will impress family and friends alike.
4
Servings
162
Calories
18
Ingredients
Ingredients
catfish fillet
1 lb (cut into 4 portions)
milk
1 cup (for soaking the fish)
tangy tartar sauce
1/4 cup (see tartar sauce recipe)
yellow cornmeal
1/2 cup (for coating)
fresh parsley
1/2 cup (chopped)
garlic clove
1 (minced)
cayenne pepper
1/2-1 teaspoon (to taste)
salt
1/4 teaspoon
cooking spray
as needed (for baking sheet and fish)
lemon
1 (cut into wedges)
mayonnaise
1/4 cup
plain yogurt
1/4 cup
lemon juice
1 tablespoon
capers
1 teaspoon (finely chopped)
sweet pickle relish
1 teaspoon
lemon zest
1/2 teaspoon (freshly grated)
Dijon mustard
1/2 teaspoon
garlic clove
1 (minced)
Instructions
1
Start by placing the catfish fillets in a single layer in a shallow glass dish. Pour the milk over the fish, ensuring all pieces are submerged. Cover the dish and refrigerate for at least 30 minutes, allowing the flavors to infuse, or up to 2 hours for a deeper flavor.
2
While the fish is marinating, make the Tangy Tartar Sauce. In a small bowl, whisk together the mayonnaise, yogurt, and lemon juice until smooth. Stir in the capers, sweet pickle relish, garlic, lemon zest, and Dijon mustard. Cover and refrigerate the sauce until ready to serve; it will keep fresh and flavorful.
3
Preheat your oven to 500°F (260°C) to create a hot and crisp environment for the catfish.
4
In a shallow dish, combine the yellow cornmeal, chopped parsley, minced garlic, and cayenne pepper to taste. This mixture will form the crust of your catfish.
5
Once the catfish has finished marinating, remove it from the milk. Sprinkle both sides of the fillets with salt and dredge them thoroughly in the cornmeal mixture, making sure they're well-coated.
6
Prepare a baking sheet by coating it with cooking spray. Lay the coated fish fillets on the sheet and lightly spray the tops of the fish with cooking spray to promote browning.
7
Bake in the preheated oven for 10-15 minutes, or until the fish is firm to the touch and opaque in the center. A golden crust should develop on the outside.
8
Serve immediately with a generous dollop of homemade tangy tartar sauce and lemon wedges on the side for an added zing.
Nutrition Information
7.5g
Fat
14.25g
Carbs
11.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein is 1 lb of catfish fillets, which are cut into 4 portions.
How many servings does this recipe make?
This recipe is designed to serve 4 people.
How long should I marinate the catfish in milk?
The catfish should be marinated in the refrigerator for at least 30 minutes, or up to 2 hours for a deeper flavor.
What are the ingredients for the homemade tartar sauce?
The tartar sauce includes mayonnaise, plain yogurt, lemon juice, capers, sweet pickle relish, garlic, lemon zest, and Dijon mustard.
What is the recommended oven temperature for baking?
The oven should be preheated to 500 degrees Fahrenheit (260 degrees Celsius).
How much cayenne pepper should I use for the spicy coating?
You can use 1/2 to 1 teaspoon of cayenne pepper, depending on your spice preference.
How long does the catfish take to bake?
The catfish should bake for 10 to 15 minutes.
How do I know when the catfish is cooked?
The fish is ready when it is firm to the touch, opaque in the center, and has a golden crust.
What are the nutritional calories per serving?
Each serving contains approximately 162 calories.
How much fat is in one serving of this dish?
There are 7.5 grams of fat per serving.
What is the carbohydrate count for this recipe?
Each serving provides 14.25 grams of carbohydrates.
How much protein is in this catfish dish?
This recipe contains 11.25 grams of protein per serving.
What type of cornmeal is used for the crust?
The recipe specifies using 1/2 cup of yellow cornmeal for the coating.
How do I prepare the catfish before dredging?
Sprinkle both sides of the fillets with salt after they have finished marinating in the milk.
Should I use cooking spray?
Yes, use cooking spray on the baking sheet and lightly spray the tops of the fish to help with browning.
What should I serve as a side for this meal?
It is best served with lemon wedges and the homemade tangy tartar sauce.
How much garlic is needed for the recipe?
The recipe calls for two minced garlic cloves in total: one for the cornmeal mixture and one for the tartar sauce.
Is there yogurt in the tartar sauce?
Yes, the sauce uses 1/4 cup of plain yogurt mixed with mayonnaise.
What kind of mustard is included in the sauce?
The recipe uses 1/2 teaspoon of Dijon mustard.
How much fresh parsley is used?
The breading mixture includes 1/2 cup of chopped fresh parsley.
Can I serve this catfish in a sandwich?
Yes, it is noted that this dish is perfect nestled in a sandwich.
What role does the lemon play in the recipe?
Lemon is used for juice and zest in the tartar sauce, and as wedges for serving.
How should the capers be prepared?
One teaspoon of capers should be finely chopped before being added to the sauce.
Is this recipe considered spicy?
Yes, the cayenne pepper in the cornmeal crust adds heat to the dish.
How do I ensure the coating sticks to the fish?
Marinating in milk first and then thoroughly dredging in the cornmeal mixture ensures a well-coated fillet.
How much sweet pickle relish is needed?
The recipe uses 1 teaspoon of sweet pickle relish for the tartar sauce.
What is the total number of ingredients?
There are 18 ingredients listed for the fish and the sauce.
Is salt included in the breading?
The salt is sprinkled directly onto the fillets before they are dredged in the cornmeal mixture.
What texture should the finished catfish have?
The catfish should have a crunchy cornmeal crust with a moist and tender interior.
Can the tartar sauce be stored?
Yes, the sauce should be covered and refrigerated until you are ready to serve.