Pan-Fried Catfish with Cajun Tartar Sauce

Pan-Fried Catfish with Cajun Tartar Sauce Recipe
Becky Luigart-Stayner; Jan Gautro
This fish is "fried" without the calories or trouble of deep-fat frying. For a spicier sauce, add more hot pepper sauce.


4 servings (serving size: 1 fillet and about 3 tablespoons mayonnaise mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 262
Caloriesfromfat 48 %
Fat 13.9 g
Satfat 3.2 g
Monofat 6.1 g
Polyfat 2.7 g
Protein 26.7 g
Carbohydrate 6.3 g
Fiber 1 g
Cholesterol 83 mg
Iron 1 mg
Sodium 815 mg
Calcium 20 mg


4 (6-ounce) farm-raised catfish fillets
2 teaspoons Cajun seasoning
1/4 teaspoon salt
Cooking spray
1/2 cup fat-free mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon minced fresh onion
1 tablespoon capers, drained
1 teaspoon hot pepper sauce (such as Tabasco)
1/4 teaspoon dried oregano


Heat a large nonstick skillet over medium-high heat. Sprinkle fish evenly with Cajun seasoning and salt. Coat pan with cooking spray. Add 2 fillets to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Wipe pan clean with paper towels; recoat with cooking spray. Repeat procedure with remaining 2 fillets.

While fish cooks, combine mayonnaise and remaining ingredients. Serve mayonnaise mixture with fish.

David Bonom,

Cooking Light

September 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note