Creole Catfish with Tartar Sauce

Name: Creole Catfish with Tartar Sauce
Prep time: 25 min
Cook time: 15 min
Total time: 55 min
Yield: 4
Cuisine: Creole
Ingredients: 1 pound catfish fillets; 1 1/2 cups buttermilk; 3 teaspoons Cajun seasoning, divided; 1 1/2 cups cornflake crumbs; Olive oil cooking spray; 1/2 cup mayonnaise; 1 tablespoon sweet relish; Dash hot sauce; 1 teaspoon lemon juice

Recipe GLPR0da6877c51d8f4

Creole

Main Course

55 min

417 cal

Servings: 4

Oven

SNAP eligible

Golden cornflake-crusted catfish fillets baked until tender, served alongside a zesty homemade tartar sauce flavored with Cajun spices. The fish is marinated in buttermilk and Cajun seasoning to infuse maximum flavor, then coated and baked to crispy perfection. A true Low Country classic that brings authentic Creole taste to your table in under an hour.

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Ingredients

1 pound catfish fillets

1 1/2 cups buttermilk

3 teaspoons Cajun seasoning, divided

1 1/2 cups cornflake crumbs

Olive oil cooking spray

1/2 cup mayonnaise

1 tablespoon sweet relish

Dash hot sauce

1 teaspoon lemon juice

Directions

Make the tartar sauce first: In a small bowl, whisk together mayonnaise, sweet relish, a dash of hot sauce, and lemon juice. Stir until well combined, then cover and refrigerate until ready to serve.
Preheat your oven to 350°F. Lightly coat a baking sheet with olive oil cooking spray and set it aside.
Cut the catfish fillets into 4-ounce serving portions. Place all pieces into a large resealable zip-top bag.
In a small bowl, whisk together the buttermilk and 2 teaspoons of Cajun seasoning until the seasoning is dissolved and evenly distributed.
Pour the seasoned buttermilk mixture into the zip-top bag with the catfish. Squeeze out as much air as possible, seal the bag tightly, and place in the refrigerator to marinate for 30 minutes.
Spread the cornflake crumbs evenly in a pie plate or shallow bowl. Mix in the remaining 1 teaspoon of Cajun seasoning to the crumbs if desired for extra flavor.
Remove the marinated fish from the bag, allowing excess buttermilk to drip off. Working with one fillet at a time, press each piece into the cornflake mixture, coating both sides generously. Place the coated fillets on the prepared baking sheet.
Lightly spray the coated fish with olive oil cooking spray to help achieve a golden, crispy exterior.
Bake for 15 minutes, or until the catfish flakes easily with a fork and the internal temperature reaches 145°F.
Remove from the oven and transfer to serving plates. Top or serve alongside the chilled tartar sauce. Enjoy immediately while the fish is hot and the coating is crispy.

Comments

Grocery List Plus Editorial Staff4

Catfish is widely available and affordable at Charlotte chains, and all pantry staples (Cajun seasoning, cornflake crumbs, mayo, sweet relish, hot sauce, lemon) live at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger without a second trip. At roughly $6 for catfish fillets plus $2 for other ingredients, you're looking at $2 per serving. The stated 55 minutes is honest if you include breading prep and frying time, though it could move faster with an air fryer. The dish is straightforward enough for a weeknight and feeds four without fuss, though tartar sauce doesn't benefit from sitting and the fish is best eaten fresh. Catfish is a Southern staple that North Carolina sources well, making this a natural fit for the region.