Cajun, Main plate, Seafood
MARINADE:
1/4 c 1% milk
1 egg (lightly beaten)
1/4 c beer
1 1/2 tb mustard
1 t tobasco
1 t salt
1/2 t black pepper
1/4 t cayenne pepper
CRUST:
1/2 c cornmeal
1/4 c parsley, chopped fresh
1/8 t salt
1 clove garlic
1 t black pepper
1/4 t cayenne pepper
TANGY TARTAR SAUCE:
1/4 c light mayonnaise
1/4 c lowfat/nonfat yogurt
1 tb lemon juice (not if using Lemonaise)
1 tsp, drained capers, finely chopped
1 t Dijon mustard
1 clove garlic, minced
1 t sweet pickle relish or pickalilly
salt, to taste
black pepper to taste
2-3 shake tobasco
1/4 t honey (if relish not sweet enough) (optional)
1. Whisk together egg and milk, then add beer, mustard, salt, tobasco, black pepper and red pepper.
2. Pour small amount of marindae into a shallow glass dish. Place fillets in a single layer in dish and pour the remaining marinade over the fish; cover and refriderate for at least 30 minutes or for up to 2 hours.
3. Meanwhile, make Tangy Tartar Sauce.
4. Prepare crust by chopping all indgredients in a food processor until well blended, and cornmeal is reduced to flour. Place in a shallow dish
5. Preheat oven to 500F. Coat a baking sheet with cooking spray. After about 1 hr., remove the fish from the marinade. Dredge the fish lightly in the crust mixture and place the fish on the cooking sheet. Lightly coat the fish with cooking spray.
6. Bake until the fish is firm to the touch and opaque in the center, 10 to 15 minutes. Serve immediately, with tartar sauce and lemon wedges.
* Goes well with coleslaw and corn and red pepper bisque.
Rating: 4/5 stars
Source: Eating Well - Spring 2004 (highly altered)
Use the whole tsp of salt in the marinade, but only 1/4 tsp. salt for 1 cup of cornmeal. Probably only need half the tartar sauce receip as well.