Serves 4
55 min
Creole Catfish with Tartar Sauce
Recipe GLPR0da6877c51d8f4
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.
