Ingredients

  • 1 large egg
  • 1 tbsp milk
  • 1/3 cup yellow cornmeal
  • 1 tsp chile powder
  • 1/2 tsp cayenne powder
  • 1/2 tsp hot smoked paprika
  • 1/2 tsp granulated garlic
  • 4 5-oz. skinless catfish filets
  • 3 tbsp olive oil
  • sea salt
  • freshly ground black pepper
  • 3/4 cup light mayonnaise
  • 2 tbsp finely chopped dill pickle
  • 1 tbsp finely chopped jalapeno chile
  • 1 tbsp finely chopped scallion (white and green parts)
  • 1 tsp dill pickle juice
  • 1 tsp fresh lemon juice

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Whisk the egg and milk in a medium bowl.
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Step 2

  • Combine the cornmeal, chile powder, cayenne powder, paprika, and garlic in a large zip-top bag.
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Step 3

  • Dip each catfish filet in the egg mixture.
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Step 4

  • 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.
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Step 5

  • Remove the filets and lay side by side on a plate (do not overlap).

Step 6

  • Place in the refrigerator for 30 minutes. (Refrigeration helps keep the crust adhered during cooking.)
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  • Length: 30 minutes

Step 7

  • While the fish chills, make the sauce.
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Step 8

  • Whisk the first 6 ingredients (through lemon juice) in a small bowl. Season with salt and pepper and set aside.
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Step 9

  • 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.
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  • Length: 4 minutes

Step 10

  • Divide the fish among 4 plates and top each with a dollop of tartar sauce or pass the sauce at the table.
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