My amazing cornmeal-coated catfish is oven-baked to crispy perfection and is then served with my healthy tartar sauce.
Ingredients
2tablespoonswhite whole wheat flour
1teaspoonpaprika
2large egg whitesbeaten
¼cupyellow cornmeal
¼cupground flax meal
44-ounce catfish fillets
½teaspoonsalt
black pepperto taste
lemon slicesto squeeze and garnish
Tartar Sauce (makes 6 tablespoons total):
2½tablespoonslight mayonnaise
2½tablespoonsplainnon-fat Greek yogurt
2tablespoonsweet pickle relish
1teaspoonlemon juice
saltto taste (a pinch)
Instructions
Preheat the oven to 400° F. Line a baking sheet with foil and place a cooling rack on top of the foil. Coat the rack with nonstick cooking spray.
Combine the flour, paprika, and a pinch of salt and black pepper together in a shallow dish or plate.
In a second shallow dish or bowl, whisk the egg whites thoroughly, so they coat the catfish well.
In a third shallow dish or plate, combine the cornmeal and flax meal.
Season the catfish with the rest of the salt and pepper. Dredge each fillet in the flour mixture and shake off the excess. Next, dip them in the egg whites, and then dredge in the cornmeal mixture, shaking off the excess.
Place each fillet on the prepared baking sheet and coat the tops of them with nonstick cooking spray.
Bake for 12-14 minutes, or until the fish is golden brown and flakes easily with a fork.
Meanwhile, make the tartar sauce by mixing all of the tartar sauce ingredients together in a small bowl. Store in the refrigerator until ready to use.
When the fish is finished, serve each fillet with about 1½ tablespoons of tartar sauce, and a lemon wedge to squeeze.