Cajun Catfish

Spicy yellow cornmeal-breaded fish is a favorite in Florida, where I first tasted Catfish. Look for farm-raised catfish. Wild river catfish may have a muddy taste. This particular fish is delicious served with okra, creamed corn and cornbread.

Seasoned Cornmeal

    ½ cup fine yellow cornmeal
    2 tablespoons all-purpose flour
    1 teaspoon sweet paprika
    ½ teaspoon garlic salt
    ¼ teaspoon dried thyme, crushed in a mortar with a pestle
    ⅛ teaspoon ground cayenne
    ¼ teaspoon lemon-pepper seasoning

Egg Dip

    1 large egg, beaten
    2 tablespoons whole milk

Tartar Sauce

    1 cup mayonnaise
    ¼ cup shredded onion
    ⅛ teaspoon garlic salt
    2 tablespoons pickle relish
    1 teaspoon dried parsley
    ⅛ teaspoon sweet paprika
    ⅛ teaspoon ground black pepper

Fish

    4 farm-raised catfish fillets

    Corn oil for frying

1.  Seasoned cornmeal: In a pie plate, mix the cornmeal, flour,
     paprika, garlic salt, thyme, cayenne and lemon pepper.
 
2.  Egg dip: In a pie plate, whisk the eggs with milk. Gently dip
     the catfish fillets, then toss them in the seasoned cornmeal.

3.  In a 13-inch nonstick griddle pan, fry fish in as little oil as is
     needed for a crisp crust.

4.  Tartar sauce: In a small bowl, mix the mayonnaise, onion,
     garlic salt, relish, parsley, paprika and pepper.

5.  Serve fish with individual portions of tartar sauce.
 
     Makes 4 servings