Cornmeal-Crusted Fried Fish Fillets with Homemade Tartar Sauce

• 1 large egg, beaten
• 1 1/2 cups buttermilk
• 1/4 cup cornmeal
• 2/3 cup flour
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoons sweet paprika
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon cayenne
• 1 pound catfish fillets (defrosted, if frozen)
• Canola, vegetable, or peanut oil for frying
• Tartar Sauce (recipe follows)
• 1/2 cup mayonnaise
• 1 tablespoon capers, drained and chopped
• 1 tablespoon finely chopped dill pickle
• 1 1/2 tablespoons chopped fresh dill, parsley, or tarragon
• 3/4 teaspoon Worcestershire sauce
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice

1. Whisk the egg and buttermilk together in a shallow dish.
2. In another shallow dish, combine the cornmeal, flour, salt, paprika, black pepper, and cayenne.
3. Dredge the fish fillets first in the buttermilk mixture and then in the seasoned flour.
4. Shake off any excess and repeat until all the fish is evenly coated on both sides.
5. Heat 4 inches of oil in a deep pot until a deep-fat thermometer registers 360F.
6. Fry the fish for 3 to 4 minutes, until the crust is golden brown, making sure the entire fillet is submerged in the oil.
7. Drain on paper towels before serving with Tartar Sauce.
8. To Make the Tartar Sauce:
9. Mix all the ingredients together in a small bowl and refrigerate until needed.
10. The sauce will keep, covered and refrigerated, for 3 to 4 days.

egg, buttermilk, cornmeal, flour, kosher salt, sweet paprika, freshly ground black pepper, cayenne, catfish fillets, peanut oil, tartar sauce, mayonnaise, capers, dill pickle, fresh dill, worcestershire sauce, freshly ground black pepper, freshly squeezed lemon juice

Taken from www.cookstr.com/recipes/cornmeal-crusted-fried-fish-fillets-with-homemade-tartar-sauce (may not work)