Fried Catfish with Remoulade Sauce


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The breaded fish in this dish is topped with a creamy sour cream and onion sauce.

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Serving Size / Yield

6 fillets


  • Sauce:
  • 1/2 C. mayonnaise
  • 1/2 C. sour cream
  • 1/4 C. diced green onions
  • 1/4 C. diced celery
  • 1/4 C. diced dill pickles
  • 1/4 C. diced sweet red pepper
  • 1 Tbs. honey Dijon mustard
  • 1 Tbs. lemon juice
  • Fish:
  • 1 C. cornflake crumbs
  • 1/4 C. yellow cornmeal
  • 1 Tbs. grated Parmesan cheese
  • 1 Tbs. Old Bay seasoning
  • 2 egg whites
  • 6 catfish fillets

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Sauce: In bowl, mix mayo, sour cream, green onions, celery, pickles, pepper, mustard, and juice. Cover and refrigerate. Heat oven to 450 degrees. Line baking sheet with foil and coat with cooking spray. In shallow dish, combine crumbs, cornmeal, cheese, and seasoning. In second shallow dish, whisk egg whites until frothy. Dip fish into egg, then coat with crumb mixture. Place on prepared baking sheet. Bake fish 15 min. or until crispy and done. Spoon 2 TBS sauce over each fillet, and serve with remainder sauce, lemon wedge, and coleslaw.

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