Pan-Fried Catfish with Roasted Garlic & Dill Tartar Sauce
Farm-raised catfish is delicious! Nothing like the bottom-feeding behemoths you see in lakes and rivers. But any lighter whitefish works in this recipe.
Servings: 6 servings
Ingredients
Catfish
- 6 catfish fillets (half a fish)
- 3 eggs (beaten)
- 1 c flour
- 2 c homemade breadcrumbs (or store-bought)
- 3 T milk
- ½ t paprika
- 1 t salt
- 1 t pepper
- ¼ t cayenne pepper
- ½ t chili powder
Tartar Sauce
- 3-4 cloves garlic
- 1 T olive oil
- 3 t mayonnaise
- ¼ t salt
- ¼ t pepper
- ¼ t dill
- Pinch cayenne pepper
Instructions
Catfish
- Rinse catfish then lay on a paper towel to dry.
- Prepare your dipping station by placing your flour and seasonings mixed on a plate, breadcrumbs on a plate, and eggs and milk in a shallow bowl.
- Dip one fillet in the egg, then dust with flour, then back in the egg, then roll in breadcrumbs.
- Set on dry paper towel or plate.
- Repeat with all of the fillets.
- Heat up oil in a large skillet until very hot but not smoking on medium-high heat.
- Cook fillets in two batches so they are not touching each other.
Tartar Sauce
- Smash 3-4 cloves of peeled fresh garlic and saute on low in a skillet with 1 T oil. Saute until a little browned, then cool.
- Chop fine and add to 3 T of homemade or store-bought mayonnaise (like Hellman's).
- Add salt, pepper, dill, and cayenne pepper.
- Serve and ENJOY!