Name: Cornmeal-Crusted Catfish with Tartar Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz raw catfish fillet; 2 tbsp dry cornmeal; 1 large egg; 2 tsp avocado oil; 0.25 cup nonfat Greek yogurt; 1 tbsp jarred pickles; 1 tsp Dijon mustard; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp smoked paprika; 1 cup raw green beans

Instructions

Prep 15 min · Cook 10 min

In a small bowl, whisk together the nonfat Greek yogurt, finely chopped jarred pickles, Dijon mustard, and lemon juice to create the tartar sauce, then set aside in the refrigerator.
In a shallow dish, beat the egg until smooth. In a second shallow dish, whisk together the dry cornmeal, garlic powder, smoked paprika, sea salt, and black pepper.
Pat the raw catfish fillet dry with a paper towel, then dip it into the beaten egg, allowing any excess to drip off.
Press the catfish into the cornmeal mixture until evenly and thoroughly coated on both sides.
Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.
Place the catfish in the skillet and cook for 4 to 5 minutes per side until the crust is golden brown and the fish flakes easily with a fork.
While the fish cooks, steam the raw green beans in a steamer basket over boiling water for 5 to 6 minutes until they are bright green and tender-crisp.
Serve the hot catfish immediately with a generous dollop of the chilled tartar sauce and the steamed green beans on the side.

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Ingredients

Instructions

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