Bayou Catfish Fillets | Crispy-crusted catfish without deep-fat frying & a homemade tartar sauce

One thing I love about Texas Cafes is Friday Night Fried Catfish Dinners. This however, is a much healthier sans-frying method.  A spicy cornmeal crust broiled in the oven gives you all the comfort of diner food, but from your own oven! The juice from the broiled lemons is lovely and this homemade tartar sauce… well it is super easy and just plain tasty.

So two for Tuesday is up, country comfort food style:

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BAYOU CATFISH FILLETS

  • 2 tablespoons yellow cornmeal
  • 1 1/2 teaspoons seasoned salt
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3/4 teaspoon ground red pepper
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 6 (6-ounce) catfish fillets
  • Cooking spray
  • 6 lemon wedges (optional)

DIRECTIONS: Preheat the Broiler

Combine first 9 ingredients in a zip-top plastic bag.

Bayou Catfish Fillets | Crispy-crusted catfish without deep-fat frying & a homemade tartar sauce

Add 1 catfish fillet. Seal bag, and shake well. Remove fillet from bag, and place on a broiler pan coated with cooking spray. Repeat procedure with the remaining fillets and cornmeal mixture. Broil 6 inches from heat for 6 minutes.

Bayou Catfish Fillets | Crispy-crusted catfish without deep-fat frying & a homemade tartar sauce

Carefully turn fillets over, and broil 6 minutes or until the fish flakes easily when tested with a fork. Serve with lemon wedges, if desired.

Tartar Sauce | Mayonnaise elevated by shallots, capers, and a couple pantry staples for a quick & tasty condiment

TARTAR SAUCE

  • 1/3 cup canola mayonnaise
  • 1 1/2 Tbsp sweet pickle relish
  • 2 tsp chopped shallots
  • 3/4 tsp chopped capers
  • 1/4 tsp hot pepper sauce
  • s+p to taste

DIRECTIONS: Combine all ingredients in a small bowl.  Refrigerate leftovers.

Tartar Sauce | Mayonnaise elevated by shallots, capers, and a couple pantry staples for a quick & tasty condiment

I’ve made over a dozen tartar sauce recipes over my years in the kitchen.  The capers were a great addition and the brininess they bring elevates the sauce. More delicious dishes from Cooking Light: A New Way to Cook Light and our CTB – Cook the Book Project.

Happy Tuesday Folks,

ApronClad

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