I came across a recipe for Cornmeal Crusted Catfish with Lemon Caper Dill Sauce and decided it would be a good way use up some of my abundant cornmeal. It could be part of my Kitchen Cupboard Spring Cleaning Challenge (yes I know it’s summer, already…)
Back when I bought the 25 lb bag of rye flour I baked with previously, I also bought 25 lbs of cornmeal. Thank goodness for airtight jars and a very cool basement!
And TG for the internet! The recipe comes from the blog Girl versus Dough with a few modifications on my part.
My husband and I both really enjoyed the sandwich and thought it great summer fare with a beer or hard cider. The sauce was especially tasty. Our youngest didn’t like the sauce, and said she’d rather have the fish broiled with a drizzle of butter. But she said, if I made it again, she’d eat it broiled, sans sauce. Daughter #2 announced she doesn’t eat catfish.
“But fish is healthy,” I protested, “and it’s even baked.” She just shook her head, pursing her lips.
We adults were just plain confused. “There’s no ‘cat’ in catfish,” her dad tossed out.
Yeah, like that was going to work…
Cornmeal Crusted Catfish Sandwich with Lemon Caper Sauce (and no cat)
- 1/2 cup yellow cornmeal
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Pinch cayenne pepper (optional)
- 1/2 cup milk
- 1 lb catfish fillets, cut into sandwich-size portions (I cut two half pound fillets in half to serve 4)
- 4 tablespoons mayonnaise
- 2 t dried dill
- 2 teaspoon lemon juice
- 2 teaspoon Dijon mustard
- 2 teaspoon capers
- 2 teaspoon minced pickles
- 1 teaspoon minced garlic
- 4 soft sandwich buns
- Sliced tomato
- Lemon wedges, for serving (optional)
1. Preheat oven to 425 degrees F. Line a baking sheet with foil and spray with cooking spray.
2. Combine cornmeal, cumin, salt, pepper and cayenne pepper in a shallow bowl. Pour milk into a separate bowl. Dip catfish fillets, one at a time, into milk and then into cornmeal mixture, turning to coat. Transfer to prepared baking sheet. Spray tops lightly with cooking spray (this is important for browning).
3. Bake catfish, flipping halfway through, until golden brown on the outside and flaky on the inside, about 15 to 20 minutes.
4. Combine ingredients for the lemon-caper sauce in a small bowl. Place catfish fillet on a bun, then add sauce, lettuce and tomato.
Kitchen Cupboard Spring Cleaning Challenge Tally So Far…
- Vegetable (Hearts of Palm) Dip
- Super Simple Sugared Nuts
- Blueberry Lemon Sugar Muffins
- Rustic Rye Bread
- Beef Liver
- Onion Jam
- Sun Dried Tomatoes