Cornmeal-Crusted Catfish with Cajun Seasoning and Spicy Tartar Sauce

Whisk the egg and milk in a medium bowl.

5 min

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

5 min

Dip each catfish filet in the egg mixture.

5 min

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.

5 min

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

5 min

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

5 min

While the fish chills, make the sauce.

5 min

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

5 min

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.

5 min

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

5 min