Creole Catfish with Tartar Sauce

Creole Catfish with Tartar Sauce


  • 6 catfish Fillets
  • 1/2 cup all-purpose Flour
  • canola oil for frying
  • 2 egg whites, slightly beaten
  • 2 tbsp milk
  • 1/2 tsp creole spice
  • 1 cup masa harina
  • lemon slices and parsley sprigs for garnish


Mix Tartar Sauce, set aside. Pat fish dry with paper towels. Dredge in flour; set aside. Coat the bottom of a large heavy skillet with 1/8" of oil. Heat over Med-High heat. In shallow dish combine egg whites, milk and Creole spice. Dip both sides of floured fish in egg-milk mixture. Dredge in cornmeal; turn to coat well. Shake off excess. Fry 4-5 minutes each side (Med-High Heat). Drain on paper towels. Serve hot. Tartar Sauce 2/3 cup mayonnaise 1 Tbsp finely chopped dill pickles 5 pitted green olives, finely chopped 2 scallions, finely chopped 1 Tbsp lemon juice 1/4 tsp cayenne pepper

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