Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Plain low-fat yogurt

  2. 1 tablespoon 15ml Minced sweet pickles

  3. 1 tablespoon 15ml Minced capers

  4. 1/4 teaspoon 1 1/3ml Minced fresh tarragon

  5. 1/4 teaspoon 1 1/3ml Dry mustard

  6. 1/4 teaspoon 1 1/3ml Freshly-ground white pepper Catfish

  7. 1/4 cup 15g / 1/2oz Unbleached all-purpose flour

  8. 1/2 teaspoon 2 1/2ml Salt -

  9. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  10. 1 Egg white

  11. 1/2 teaspoon 2 1/2ml Hot sauce

  12. 1/4 cup 59ml Buttermilk

  13. 2 cups 320g / 11oz Corn bread crumbs

  14. 4 Catfish fillets - (5 oz ea)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a small bowl, combine all tartar sauce ingredients; stir to mix well. Cover and store in refrigerator overnight. Preheat oven to 450 degrees. On a piece of waxed paper, mix flour, salt, and pepper. In small bowl, beat egg white, hot sauce, and buttermilk together. On another piece of waxed paper, place corn bread crumbs. Coat each fillet lightly with flour mixture and shake off excess. Dip floured fillets into milk mixture and allow excess to drip back into bowl. Press wet fillets into bread crumbs firmly, coating on both sides. Place footed grid or cake rack large enough to hold fillets on baking sheet. Arrange coated fillets fairly close together on rack and put in oven. Bake for 10 to 15 minutes, or until fish flakes when tested with a fork. Serve with tartar sauce. This recipe yields 4 servings. Per Serving: Calories - 345; Fat - 15 grams; Sodium - 465 milligrams


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