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Cornmeal-Crusted Catfish with Cajun Seasoning and Spicy Tartar Sauce

 
One serving costs about $2.68 One serving costs about $2.68

$2.68 per serving

8 people like this recipe

8 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,pescetarian,gluten free,pescatarian lunch,main course,main dish,dinner Creole,Cajun
spoonacular Score:68%

Spoonacular Score: 68%

 

You can never have too many main course recipes, so give Cornmeal-Crusted Catfish with Cajun Seasoning and Spicy Tartar Sauce a try. This gluten free and pescatarian recipe serves 4 and costs $2.68 per serving. One portion of this dish contains approximately 27g of protein, 26g of fat, and a total of 406 calories. From preparation to the plate, this recipe takes approximately 45 minutes. 8 people were impressed by this recipe. This recipe from Foodista requires jalapeno chile, lemon juice, cornmeal, and dill pickle juice. It is a rather inexpensive recipe for fans of Cajun food. Overall, this recipe earns a solid spoonacular score of 72%. Try Spicy Catfish Tenders With Cajun Tartar Sauce, Spicy Cornmeal-Crusted Catfish, and Spicy Cornmeal-Crusted Catfish for similar recipes.

Pinot Noir, Pinot Grigio, and Gruener Veltliner are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Parducci Small Lot Pinot Noir New Label Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

Parducci Small Lot Pinot Noir New Label Wine

Our Pinot Noir offers aromas of Juicy, ripe raspberries and strawberries. Its berry flavors are full and rich on the palate, picking up a hint of cedar in the finish. Enjoy this medium bodied red wine with grilled salmon, pork tenderloin, and fine cuts of red meat.

» Get this wine on Amazon.com

Ingredients

Servings:
1 large
1 large egg
egg
1 Tbsp
1 Tbsp milk
milk
0.33 cup
0.33 cup yellow cornmeal
yellow cornmeal
1 tsp
1 tsp chile powder
chile powder
0.5 tsps
0.5 tsps cayenne powder
cayenne powder
0.5 tsps
0.5 tsps smoked paprika
smoked paprika
0.5 tsps
0.5 tsps granulated garlic
granulated garlic
20 oz
20 oz skinless catfish filets
skinless catfish filets
3 Tbsps
3 Tbsps olive oil
olive oil
some
some sea salt
sea salt
some
some black pepper
black pepper
0.75 cup
0.75 cup light mayonnaise
light mayonnaise
2 Tbsps
2 Tbsps dill pickle
dill pickle
1 Tbsp
1 Tbsp jalapeno chile
jalapeno chile
1 Tbsp
1 Tbsp green white scallion
green white scallion
1 tsp
1 tsp dill pickle juice
dill pickle juice
1 tsp
1 tsp fresh lemon juice
fresh lemon juice
1 large egg
1 large
egg
1 Tbsp milk
1 Tbsp
milk
0.33 cup yellow cornmeal
0.33 cup
yellow cornmeal
1 tsp chile powder
1 tsp
chile powder
0.5 tsps cayenne powder
0.5 tsps
cayenne powder
0.5 tsps smoked paprika
0.5 tsps
smoked paprika
0.5 tsps granulated garlic
0.5 tsps
granulated garlic
20 oz skinless catfish filets
20 oz
skinless catfish filets
3 Tbsps olive oil
3 Tbsps
olive oil
some sea salt
some
sea salt
some black pepper
some
black pepper
0.75 cup light mayonnaise
0.75 cup
light mayonnaise
2 Tbsps dill pickle
2 Tbsps
dill pickle
1 Tbsp jalapeno chile
1 Tbsp
jalapeno chile
1 Tbsp green white scallion
1 Tbsp
green white scallion
1 tsp dill pickle juice
1 tsp
dill pickle juice
1 tsp fresh lemon juice
1 tsp
fresh lemon juice

Equipment

frying pan
frying pan
whisk
whisk
bowl
bowl
frying pan
frying pan
whisk
whisk
bowl
bowl


Instructions

Whisk the egg and milk in a medium bowl. Combine the cornmeal, chile powder, cayenne powder, paprika, and garlic in a large zip-top bag. Dip each catfish filet in the egg mixture. 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. Remove the filets and lay side by side on a plate (do not overlap). Place in the refrigerator for 30 minutes. (Refrigeration helps keep the crust adhered during cooking.) While the fish chills, make the sauce. Whisk the first 6 ingredients (through lemon juice) in a small bowl. Season with salt and pepper and set aside. 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. Divide the fish among 4 plates and top each with a dollop of tartar sauce or pass the sauce at the table.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.68
Ingredient
1 large egg
1 tablespoon milk
⅓ cups yellow cornmeal
1 teaspoon chile powder
½ teaspoons cayenne powder
½ teaspoons smoked paprika
½ teaspoons granulated garlic
20 ounces skinless catfish filets
3 tablespoons olive oil
some black pepper
¾ cups light mayonnaise
2 tablespoons dill pickle
1 tablespoon jalapeno chile
1 tablespoon green white scallion
1 teaspoon dill pickle juice
1 teaspoon fresh lemon juice
Price
$0.27
$0.02
$0.17
$0.12
$0.10
$0.12
$0.03
$8.18
$0.50
$0.01
$0.85
$0.16
$0.07
$0.04
$0.04
$0.03
$10.71

Nutritional Information

Quickview
406 Calories
26g Protein
26g Total Fat
15g Carbs
16% Health Score
Limit These
Calories
406k
20%

Fat
26g
40%

  Saturated Fat
4g
29%

Carbohydrates
15g
5%

  Sugar
2g
3%

Cholesterol
135mg
45%

Sodium
712mg
31%

Get Enough Of These
Protein
26g
53%

Vitamin D
18µg
120%

Vitamin B12
3µg
55%

Phosphorus
368mg
37%

Selenium
23µg
34%

Vitamin K
35µg
34%

Vitamin B1
0.36mg
24%

Vitamin E
3mg
21%

Potassium
638mg
18%

Vitamin B3
3mg
16%

Vitamin B6
0.32mg
16%

Vitamin B5
1mg
14%

Magnesium
53mg
13%

Vitamin A
660IU
13%

Vitamin B2
0.2mg
12%

Zinc
1mg
9%

Manganese
0.17mg
9%

Iron
1mg
8%

Vitamin C
6mg
8%

Fiber
1g
8%

Folate
29µg
7%

Copper
0.12mg
6%

Calcium
44mg
4%

covered percent of daily need

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