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Cornmeal Dusted Catfish with Bread and Butter Pickle Tartar Sauce

Source of Recipe

From "The Bourbon Country Cookbook" by David Danielson


Recipe Introduction

"Catfish has suffered long enough from a mythology of lesser-than. Truth is, catfish in the South today are raised in freshwater ponds and offer up a healthy protein at an affordable price. And they're delish! Especially these golden-brown fillets with a side of zippy tartar sauce you'll want to use on just about everything."

List of Ingredients

◦ 6 (7-ounce) catfish fillets
◦ � cup buttermilk
◦ 1 teaspoon Tabasco
◦ � cup yellow cornmeal
◦ 1 tablespoon smoked paprika
◦ 1 teaspoon seafood seasoning
◦ 6 tablespoons canola oil, divided
◦ Bread and Butter Pickle Tartar Sauce (recipe follows), for serving


Recipe

Place the catfish fillets in a large zip-top bag. Add the buttermilk and Tabasco. Seal the bag and massage to ensure the fish are completely coated. Refrigerate for one to two hours.

On a baking sheet, combine the cornmeal, paprika, and seafood seasoning. Remove the fillets from the bag and pat the fish dry with paper towels. Dredge the fish in the cornmeal, making sure both sides are completely coated.

In a large skillet over medium heat, heat 2 tablespoons of the oil until it shimmers. Place two fillets, flesh-side down, in the pan, and cook for 4 to 6 minutes, until the crust starts to turn golden brown. Flip the fillets and continue cooking for an additional 5 minutes, or until the crust is golden brown and the fish is firm. Remove from the pan, set aside in a warm place, and repeat until all the fillets have been cooked, adding 2 tablespoons of the remaining oil to the pan with each batch.

Transfer to a serving platter and serve immediately with the tartar sauce on the side.

Makes 6 servings




❧ Bread and Butter Pickle Tartar Sauce:

◦ � cup mayonnaise, such as Duke's
◦ � cup sour cream
◦ � cup chopped bread and butter pickles
◦ 1 tablespoon freshly squeezed lemon juice
◦ 1 teaspoon garlic powder
◦ 1 teaspoon red pepper flakes
◦ � teaspoon kosher salt

In a small mixing bowl, combine all the ingredients and mix thoroughly. Refrigerate for a minimum of two hours before serving. Store in the refrigerator in an airtight container for up to four days.

Makes 1 cup