Creole Catfish with Tartar Sauce

Total Time:
55 min
Prep:
10 min
Inactive:
30 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 pound catfish fillets
  • 1 1/2 cups 1 percent buttermilk
  • 2 teaspoons Cajun seasoning
  • 1 1/2 cups cornflake crumbs
  • For Creole tartar sauce:
  • 1/2 cup mayonnaise
  • 1 tablespoon sweet relish
  • 1 teaspoon Cajun seasoning
  • Dash hot sauce
  • 1 teaspoon lemon juice
  • For the catfish:
  • For Creole tartar sauce:
  • In a small bowl stir together all ingredients. Refrigerate until ready to use.
Directions
For the catfish:
  • Preheat oven to 350 degrees F. Lightly spray baking sheet with olive oil cooking spray; set aside.

  • Cut catfish into 4-ounce serving portions. Place in a large zip-top bag; set aside.

  • In a small bowl stir together buttermilk and Cajun seasoning. Pour into zip-top bag over fish. Squeeze out air and seal. Marinate in refrigerator for 30 minutes.

  • Spread cornflake crumbs in a pie plate or shallow bowl. Remove fish from bag, shaking off any excess buttermilk. Coat catfish with crumbs and place on prepared baking sheet.

  • Lightly spray with cooking oil and bake for 15 minutes.

For Creole tartar sauce:
  • Serve fish hot with tartar sauce.


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