Spicy Cornmeal-crusted Catfish

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb catfish fillet, cut into 4 portions
• 1 cup milk
• 1/4 cup tangy tartar sauce (recipe follows)
• 1/2 cup yellow cornmeal
• 1/2 cup chopped fresh parsley
• 1 garlic clove, minced
• 1/2-1 teaspoon cayenne pepper
• 1/4 teaspoon salt
• cooking spray
• 1 lemon, cut into wedges
• 1/4 cup mayonnaise
• 1/4 cup plain yogurt
• 1 tablespoon lemon juice
• 1 teaspoon capers, finely chopped
• 1 teaspoon sweet pickle relish
• 1/2 teaspoon lemon, zest of, freshly grated
• 1/2 teaspoon dijon mustard
• 1 garlic clove, minced

Recipe

• 1 place fillets in a single layer in a shallow glass dish, pour milk over the fish; cover and refrigerate for at least 30 minutes or for up to 2 hours.
• 2 meanwhile, prepare tangy tartar sauce: whisk mayonnaise, yogurt and lemon juice in a small bowl until smooth.
• 3 stir in remaining ingredients.
• 4 keep refrigerated.
• 5 makes 1/2 cup.
• 6 preheat oven to 500°f.
• 7 combine cornmeal, parsley, garlic and cayenne to taste in a shallow dish.
• 8 remove the fish from the milk, sprinkle both side with salt and dredge in the cornmeal mixture.
• 9 coat a baking sheet with cooking spray.
• 10 place the fish on baking sheet and lightly coat the fish with cooking spray.
• 11 bake until the fish is firm to the touch and opaque in the center, 10-15 minutes.
• 12 serve immediately with tartar sauce and lemon wedges.
• 13 makes 4 servings.