Pan-Fried Catfish With Tartar Sauce And Cornbread Salad
Ingredients
- 4 catfish fillets, about 6 ounces each
- 1 cup all-purpose flour
- 1 cup masa flour (corn flour)
- 1 tbsp Creole seasoning
- 1 egg
- 2 tsp minced garlic
- 1 lemon, juiced
- 1 tbsp Creole or whole grain mustard
- 2 tbsp chopped parsley
- 2 tbsp chopped green onions
- 1 cup vegetable oil
- 6 oz bacon, chopped
- 2 cup cubed cornbread (1/2-inch cubes)
- 2 cup small diced fresh tomatoes, seeded
- 0.5 cup Vidalia onions, small diced
Instructions
- 1
For the tartar sauce: Blend the egg, garlic, lemon juice, mustard, 1 tablespoon parsley, and green onions in a food processor for 15 seconds. With the processor running, slowly pour in the oil. Season with salt and pepper. Refrigerate for 1 hour before using.
- 2
For the cornbread salad: Render the bacon in a large skillet over medium heat until crispy, about 6 to 8 minutes. Remove and drain on paper towels.
- 3
Add the cornbread cubes to the bacon fat and fry until golden, about 4 to 5 minutes, stirring constantly. Remove and drain.
- 4
In a mixing bowl, combine the crispy bacon, cornbread, tomatoes, and diced onions. Season with salt and pepper.
- 5
For the catfish: Season the fillets with Creole seasoning. Combine the flour and masa in a shallow dish. Dredge the fillets in the seasoned flour mixture.
- 6
Heat oil in a large cast-iron skillet over medium-high heat. Pan-fry the fillets for 3 to 4 minutes on each side until golden and crispy.
- 7
Remove and drain on paper towels. Serve each fillet alongside the cornbread salad with the tartar sauce and lemon wedges.
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