Daphne Lodge Fried Catfish with Homemade Tartar Sauce
Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Catfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- For the tarter sauce:
- 1 cup mayonnaise
- 1/2 cup finely chopped dill pickles
- 1/2 cup finely chopped onion
- For the catfish:
- 2 cups cornmeal
- 1 teaspoon salt
- 2 cups whole milk
- 4 U.S. Farm-Raised Catfish fillets
- Vegetable oil for deep frying
- For garnish: lemon wedges
- =
Directions
1. To prepare the tartar sauce, mix the mayonnaise, pickles and onion in a small bowl; set aside.
2. To prepare the catfish, mix cornmeal and salt in a shallow dish or on a piece of wax paper. Place milk in another shallow dish. Dip catfish fillets in milk, then dredge in the cornmeal mixture. Set aside on a wax paper-lined baking sheet.
3. Fill a deep fryer or large, deep skillet half full with oil and heat to 350°F on a deep-frying thermometer. Add fillets, two at a time to the hot oil, and fry for 2 to 3 minutes on each side or until golden brown and fish flakes easily when tested with a fork. Drain on paper towels. Place catfish on a warm serving platter and garnish with lemon wedges. Serve immediately with tartar sauce.