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 is next recipe.