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Catfish: Crispy Catfish with Blue Cheese Sauce

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• -- Blue Cheese Sauce --
  
• 1 (8-oz.) container plain lowfat yogurt
  
• 3 Tbsp crumbled blue cheese
  
• 2 Tbsp mayonnaise
  
• 1/4 tsp minced garlic
  
• 1/2 cup peeled and diced English (seedless) cucumber
  
• .
  
• -- Coating --
  
• 1/2 cup cornmeal
  
• 1/2 tsp salt
  
• 1/2 tsp ground red pepper
  
• .
  
• 4 catfish fillets (1-1/2 to 2 lbs., total)
  
• 1 large egg, lightly beaten
  
• 2 Tbsp butter (or margarine), divided
  
• 1 tsp vegetable oil
  
• 1 Tbsp hot red pepper sauce
  
• Celery sticks, optional
  






Instructions



1. Make Blue Cheese Sauce: Line a sieve with a paper towel or coffee filter; set over a bowl. Spoon yogurt into sieve; cover and refrigerate 1 hour to drain. Combine the drained yogurt and remaining ingredients for blue cheese sauce in a medium bowl. Cover and refrigerate 15 minutes.
   
   
2. Make the coating: Combine cornmeal, salt and ground red pepper in a 9-inch pie plate. Dip each catfish fillet in egg, then into coating, shaking off excess.
   
   
3. Heat 1 tablespoon of the butter and the oil in a large nonstick skillet over medium-high heat. Fry fish 3 to 4 minutes per side, until golden brown and cooked through. Transfer to 4 serving plates.
   
   
4. Melt the remaining 1 tablespoon butter in same skillet over low heat; remove from heat and stir in pepper sauce. Divide butter mixture and drizzle over fish, scraping pan with a rubber spatula.
   
   Serve immediately with Blue Cheese Sauce and celery sticks, if desired.
   
   Makes 4 servings.