Ginger Crusted Catfish with Gingery Tartar Sauce

Yes, I like ginger. I suppose any thin, white-fleshed fish would work here. I like catfish because I can get locally raised. I used King Arthur gluten free all purpose flour. Make the tartar sauce in advance and let it sit in the fridge while you cook the fish.

For the fish:

1 lb. thin catfish filets
1 cup cornmeal
1 cup wheat-free all purpose flour
1 tablespoon ground cumin
1 tablespoon ground ginger
1/4 teaspoon cayenne pepper
1/2 cup clarified butter or ghee
1 tablespoon sesame oil
1 egg
salt and pepper

Salt and pepper the fish filets and set aside.  Combine the cornmeal, flour and spices in a shallow dish.  Break the egg into another shallow dish, add a few tablespoons of water and beat vigorously with a fork until it’s a little frothy. Dredge each piece of fish in the flour mixture, then roll it in the egg wash, and then dredge it in the flour mixture a second time.  Heat the butter and oil in a sauté pan large enough to hold all of the fish at once without overlapping.  When it is shimmering and starting to smoke, add the fish. Let fry for 2-3 minutes or until just browned. Flip the fish and fry another 2-3 minutes until browned and cooked through. Serve with the tartar sauce.

For the tartar sauce:

1 cup mayonnaise (I used Duke’s)
1 hard boiled egg, chopped
1 tablespoon minced scallion greens
1 tablespoon minced dill pickle
2 tablespoons minced fresh cilantro
grated lemons zest from 1/2 lemon
juice from 1/2 lemon
grated lime zest from 1/2 lime
juice from 1/2 lime
1/2 teaspoon sugar
1 tablespoon ground ginger
Tabasco to taste
salt and pepper if needed

Stir together all of the ingredients and refrigerate until ready to serve. Taste and adjust seasoning if necessary.


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