NUTRITION

SERVINGS

INGREDIENTS

8 oz Catfish fillets

2 tbsp Yellow cornmeal

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

1 tbsp Dill pickles

1 tsp Lemon juice

1 cup Green beans

PREPARATION

• 1

  In a shallow bowl, combine the yellow cornmeal, smoked paprika, sea salt, and black pepper.

• 2

  Pat the catfish fillets completely dry with a paper towel and press them into the cornmeal mixture until both sides are thoroughly coated.

• 3

  Heat the extra virgin olive oil in a large cast-iron or non-stick skillet over medium-high heat until shimmering.

• 4

  Place the fillets in the skillet and sear for 3 to 4 minutes per side until the crust is golden-brown and the fish is opaque.

• 5

  While the fish cooks, whisk together the plain Greek yogurt, finely chopped dill pickles, and lemon juice in a small bowl to create the tartar sauce.

• 6

  Steam the green beans in a steamer basket over boiling water for 4 to 6 minutes until they are tender yet still bright green.

• 7

  Plate the crispy catfish immediately alongside the steamed green beans and serve with a generous dollop of the yogurt tartar sauce.