Name: Creole Catfish with Tartar Sauce
Ingredients: 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

Creole Catfish with Tartar Sauce

Ingredients

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

Instructions

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 2/3 cup mayonnaise 1 Tbsp finely chopped dill pickles 5 pitted green olives, finely chopped 2 scallions, finely chopped 1 Tbsp lemon juice 1/4 tsp cayenne pepper