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Cornmeal-Crusted Catfish With Fresh Herb Tartar Sauce

12:31 PM, Mar 4, 2013   |    comments
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Try out this recipe from Rosso Trattoria's head chef Kristian Niemi:


Cornmeal-Crusted Catfish:

Four 6-8oz Catfish Fillets
1 cup Yellow Cornmeal
3/4 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Cayenne
1/2 tsp Garlic Powder
3/4 cup All Purpose Flour
2 Eggs
1/4 cup Milk
3/4 cup Vegetable Oil

 

Combine cornmeal, salt, pepper, cayenne in shallow bowl.

Place flour in separate shallow bowl.

Combine eggs and milk in another bowl and whisk thoroughly.

Heat oil in skillet over medium-high heat.

To pan-fry fish, dip fillets, one at a time, in flour, then egg mix, then finally in cornmeal. Coat thoroughly and shake off extra. Carefully lay each fillet in pan and cook about two minutes per side, or until golden brown. Transfer to paper towel-lined plate to drain excess oil. 

 

Fresh Herb Tartar Sauce

1 cup Mayo
2 TB Fresh Parsley, chopped
1 TB Fresh Dill, chopped
1 TB Onion, minced
2 TB Dill Pickle, minced
2 tsp Lemon Juice
1 tsp Whole Grain Mustard

Mix all ingredients in a mixing bowl. 

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