A crispy cornmeal coating is a great way to seal in the tender, moist texture of catfish fillets. The accompanying Creole-style tomato sauce is easy to make and its zesty flavor is a perfect complement for the fish.
PrintCornmeal Crusted Catfish with Creole Sauce
Served with a spicy Creole-style tomato sauce, these easy-to-make catfish fillets are tender and moist and have a crunchy cornmeal coating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 4 catfish fillets (1-1/4 to 1-1/2 lbs)
- 1 large egg
- 2 tablespoons milk (or buttermilk)
- 1-1/4 cups cornmeal
- Salt and freshly ground black pepper
- Vegetable oil
For the Creole Sauce:
- 1 tablespoon butter
- 1/4 green bell pepper, cut into 1/4-inch dice
- 3 cloves garlic, minced
- 1 bunch (4 to 5) scallions, finely chopped
- 1/2 cup tomato sauce
- Hot sauce
- Pinch of sugar (optional)
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 350° F and line a shallow baking pan with foil.
- In a shallow dish, whisk together the egg and milk. Combine the cornmeal, 1-1/2 teaspoons salt and a few grinds of black pepper on a large plate or sheet of wax paper. Dip each catfish fillet into the egg mixture, drain off the excess, then coat thoroughly with the cornmeal.
- Add about 1/8-inch of oil to the bottom of a large frying pan and heat over medium-high heat. Add the catfish fillets and cook until the coating is crisp and lightly browned, 1-1/2 to 2 minutes per side.
- Transfer the fish to the prepared baking pan and place in the oven for 8 to 10 minutes.
- While the fish finishes in the oven, make the sauce. Wipe out the pan, add the butter and melt over medium heat.
- Add the green pepper and sauté until softened, 3 to 4 minutes, then add the garlic and scallions and continue cooking for an additional 1-1/2 minutes, stirring constantly.
- Stir in the tomato sauce and add hot sauce to taste (see notes below). Add a pinch of sugar if desired and continue cooking for an additional 3 to 4 minutes, stirring occasionally.
- Plate individual servings of fish and transfer the sauce to a serving bowl to pass at the table.
Notes
Recipe Notes:
Frank’s Red Hot is our favorite hot sauce for this dish. We generally go easy on the heat so we start with just 3/4 teaspoon and work up from there.
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