Instructions

1. 1

   Whisk the egg and milk in a medium bowl.

2. 2

   Combine the cornmeal, chile powder, cayenne powder, paprika, and garlic in a large zip-top bag.

3. 3

   Dip each catfish filet in the egg mixture.

4. 4

   Let excess egg drip off and place the filets in the bag with the cornmeal mixture. Zip the top and shake the bag until all pieces are well coated.

5. 5

   Remove the filets and lay side by side on a plate (do not overlap).

6. 6

   Place in the refrigerator for 30 minutes. (Refrigeration helps keep the crust adhered during cooking.)

7. 7

   While the fish chills, make the sauce.

8. 8

   Whisk the first 6 ingredients (through lemon juice) in a small bowl. Season with salt and pepper and set aside.

9. 9

   Heat a large, nonstick skillet over medium heat and add the olive oil. When the oil is hot (but not smoking), season the catfish filets with salt and pepper and add to the skillet. Fry until crispy on the outside and tender on the inside, 3-4 minutes per side, depending on thickness.

10. 10

    Divide the fish among 4 plates and top each with a dollop of tartar sauce or pass the sauce at the table.