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.

Yield:

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

Ingredients

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

Preparation

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
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