Friday night catfish (oven fried) with tangy tartar sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Plain low-fat yogurt |
| 1 | tablespoon | Minced sweet pickles |
| 1 | tablespoon | Minced capers |
| ¼ | teaspoon | Minced fresh tarragon |
| ¼ | teaspoon | Dry mustard |
| ½ | teaspoon | Salt (optional) |
| ¼ | teaspoon | Ground white pepper |
| ¼ | cup | Unbleached all purpose flour |
| ½ | teaspoon | Salt (optional) |
| ½ | teaspoon | Freshly ground black pepper |
| 1 | Egg white | |
| ½ | teaspoon | Hot sauce |
| ¼ | cup | Buttermilk |
| 2 | cups | Corn bread crumbs |
| 4 | Catfish fillets; 5 ounces each | |
Directions
TARTAR SAUCE
CATFISH
In a small bowl, combine all tartar sauce ingredients; stir to mix well.
Cover and store in refrigerator overnight.
Preheat oven to 450 degrees. On a piece of waxed paper, mix flour, salt, and pepper. In small bowl, beat egg white, hot sauce, and buttermilk together. On another piece of waxed paper, place corn bread crumbs. Coat each fillet lightly with flour mixture and shake off excess. Dip floured fillets into milk mixture and allow excess to drip back into bowl. Press wet fillets into bread crumbs firmly, coating on both sides. Place footed grid or cake rack large enough to hold fillets on baking sheet. Arrange coated fillets fairly close together on rack and put in oven. Bake for 10 to 15 minutes, or until fish flakes when tested with a fork. Serve with tartar sauce.
Yield: 4 servings
Serving: Calories - 345, Fat - 15 grams, Sodium - 465 milligrams Recipe by: Cooking Live Show #CL8960 Posted to MC-Recipe Digest V1 #801 by "Angele and Jon Freeman" <jfreeman@...> on Sep 24, 1997