Creole Catfish with Tartar Sauce
- 1 pound catfish fillets
- 1 1/2 cups 1 percent buttermilk
- 2 teaspoons Cajun seasoning
- 1 1/2 cups cornflake crumbs
- 1/2 cup mayonnaise
- 1 tablespoon sweet relish
- 1 teaspoon Cajun seasoning
- Dash hot sauce
- 1 teaspoon lemon juice
- In a small bowl stir together all ingredients. Refrigerate until ready to use.
- 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.
- Serve fish hot with tartar sauce.
catfish fillets, percent buttermilk, cajun seasoning, cornflake crumbs, mayonnaise, sweet relish, cajun seasoning, hot sauce, lemon juice, refrigerate
Taken from www.foodnetwork.com/recipes/creole-catfish-with-tartar-sauce-recipe.html (may not work)