Pan-Fried Catfish with Tartar Sauce and Cornbread Salad

Yield:
4 servings
Level:
Easy
Ingredients
  • 1 egg*
  • 2 teaspoons minced garlic
  • 1 lemon, juiced
  • 1 tablespoon Creole or whole grain mustard
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped green onions
  • 1 cup vegetable oil plus 2 tablespoons
  • Salt
  • Freshly ground black pepper
  • 6 ounces bacon, chopped
  • 2 cups cubed cornbread (1/2-inch cubes)
  • 2 cups small diced fresh tomatoes, seeded
  • 1/2 cup Vidalia onions, small diced
  • 4 catfish fillets, about 6 ounces each
  • Creole seasoning
  • 1 cup flour
  • 1 cup masa flour
  • 4 wedges of fresh lemon
Directions

For the tartar sauce: Put the egg, garlic, lemon juice, mustard, 1 tablespoon of the parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, slowly pour the oil through the feed tube in a steady stream. Season with salt and pepper. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. For the cornbread salad: In a large skillet, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Remove and drain on paper towels. Add the cornbread to the bacon fat and fry until golden, about 4 to 5 minutes, stirring constantly. Remove and drain on paper towels. In a mixing bowl, combine the crispy bacon, cornbread, tomatoes and onions. Season with salt and pepper. Mix well. For the catfish: Season the fillets with Creole seasoning. In a shallow bowl, combine the flour and masa. Season with Creole seasoning. Dip fillets in flour mixture. In another skillet, heat the remaining oil. When the oil is hot, pan-fry for 4 to 6 minutes on each side until golden brown. Remove the fillets and drain on paper towels. To serve, spoon the cornbread salad in the center of 4 plates. Lay the catfish on top of the salad. Place a spoonful of the tartar sauce on top of the fish. Garnish with a lemon wedge and parsley.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.


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