Cornmeal-Crusted Catfish

Ingredients

• 4 (6 oz) catfish fillets (about 1 ½ lb)
• 1 cup buttermilk
• 2 teaspoons blackening seasoning, divided
• 1 cup cornmeal
• ¼ cup vegetable oil
• ½ cup tartar sauce
• 2 tablespoons diced pimientos

Steps

1. Place fish, buttermilk, and 1 teaspoon seasoning in medium bowl; stir to coat and let stand 15 minutes. Combine cornmeal and remaining 1 teaspoon seasoning in shallow dish.
2. Preheat oil in large sauté pan on medium 3–5 minutes. Remove fish from buttermilk mixture, letting excess drip off, and place in cornmeal mixture, pressing with fingers to adhere evenly (wash hands). Place fish in oil and cook 3–5 minutes on each side until coating is golden and centers of fillets are 145°F. Combine tartar sauce and pimientos, serve with fish.

Other Preparation Methods

1. Bake: Preheat oven to 400°F. Coat baking dish with cooking spray. Mix 1 cup finely crushed butter crackers and 1 tablespoon lemon-pepper seasoning in shallow dish. Coat 4 (6 oz) catfish fillets (about 1 ½ lb) with 2 tablespoons lemon juice, then dip both sides of fish into crackers (wash hands). Bake 12–14 minutes until centers of fillets are 145°F and flake easily.
2. Grill: Preheat grill to medium. Season 4 (6 oz) catfish fillets (about 1 ½ lb) with 2 teaspoons creole seasoning. Coat generously with cooking spray and grill 4–5 minutes on each side until centers of fillets are 145°F and flake easily.