Saturday, September 26, 2009

Monday - Creole Catfish with Tartar Sauce 9/28

Creole Catfish with Tartar Sauce
Recipe courtesy Sandra Lee, 2008 found at

1 pound catfish fillets
1 1/2 cups 1 percent buttermilk
2 teaspoons Cajun seasoning
1 1/2 cups cornflake crumbs

For Creole tartar sauce:
1/2 cup mayonnaise
1 tablespoon sweet relish
1 teaspoon Cajun seasoning
Dash hot sauce
1 teaspoon lemon juice

For the catfish:
Preheat oven to 350 degrees F. Lightly spray baking sheet with olive oil cooking spray; set aside.
Cut catfish into 4-ounce serving portions. Place in a large zip-top bag; set aside.
In a small bowl stir together buttermilk and Cajun seasoning. Pour into zip-top bag over fish. Squeeze out air and seal. Marinate in refrigerator for 30 minutes.
Spread cornflake crumbs in a pie plate or shallow bowl. Remove fish from bag, shaking off any excess buttermilk. Coat catfish with crumbs and place on prepared baking sheet.
Lightly spray with cooking oil and bake for 15 minutes.

For Creole tartar sauce:
In a small bowl stir together all ingredients. Refrigerate until ready to use.
Serve fish hot with tartar sauce.

I like this with a side that has some substance and is easy. Since dinner was a little involved why don’t you just bake a couple of potatoes and then serve them with, my personal fav, cottage cheese?

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