Ingredients
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1 lb catfish fillet, cut into 4 portions
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1 cup milk
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1/4 cup tangy tartar sauce (recipe follows)
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1/2 cup yellow cornmeal
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1/2 cup chopped fresh parsley
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1/2-1 teaspoon cayenne pepper
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1/4 teaspoon salt
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cooking spray
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1 lemon, cut into wedges
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1/4 cup mayonnaise
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1/4 cup plain yogurt
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1 tablespoon lemon juice
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1 teaspoon capers, finely chopped
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1 teaspoon sweet pickle relish
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1/2 teaspoon lemon, zest of, freshly grated
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1 garlic clove, minced
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1/2 teaspoon Dijon mustard
Instructions
- 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.