Pan-Fried Catfish with Tartar Sauce
Ingredients
- 4 fillets catfish fillets (about 6 oz each)
- 1 cup all-purpose flour
- 1 cup masa flour
- 2 tsp Creole seasoning
- 1 cup vegetable oil, for frying
- 6 oz bacon, chopped
- 2 cup cornbread, cubed (1/2-inch cubes)
- 2 cup fresh tomatoes, small dice, seeded
- 0.5 cup Vidalia onion, small dice
- 1 whole egg
- 2 tsp garlic, minced
- 1 whole lemon, juiced
- 1 tbsp Creole or whole-grain mustard
- 2 tbsp fresh parsley, chopped
- 2 tbsp green onions, chopped
- 4 wedges fresh lemon, for serving
Instructions
- 1
Make the tartar sauce: combine the egg, garlic, lemon juice, mustard, 1 tablespoon parsley, and green onions in a food processor. Purée for 15 seconds. With the processor running, slowly pour in 1 cup of vegetable oil through the feed tube to form a mayonnaise. Season with salt and pepper. Refrigerate for at least 1 hour before serving.
- 2
Make the cornbread salad: in a skillet over medium heat, render the bacon until crispy, about 6 to 8 minutes. Remove and drain. Add the cornbread to the bacon fat and fry until golden, 4 to 5 minutes, stirring constantly. Drain on paper towels. In a mixing bowl, combine the crispy bacon, fried cornbread, tomatoes, and onion. Season with salt and pepper.
- 3
Season the catfish fillets with Creole seasoning. In a shallow bowl, combine the flour and masa flour and season with Creole seasoning.
- 4
Dredge each fillet thoroughly in the seasoned flour mixture.
- 5
In a large skillet, heat the remaining oil over medium-high heat. Fry the catfish for 3 to 4 minutes per side until golden brown and cooked through.
- 6
Serve the catfish over the cornbread salad, with homemade tartar sauce and fresh lemon wedges.