Blue Cornmeal Crusted Catfish with Candied Sweet Potatoes, Broccoli & Remoulade Sauce

I caught a 16-inch catfish and decided to make this dish. For the side, I did a reduced sugar version of candied sweet potatoes using allulose, a zero calorie sweetener. I used blue cornmeal which is a bit healthier than yellow cornmeal. And I made a remoulade sauce to go with everything. Use your preferred method of steaming broccoli. You can get broccoli that steams in the microwave. I use kefir all the time in cooking, but buttermilk or sour cream can be used as a substitute

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Ingredients

Catfish

• 1 skin-off catfish filet (about 5 oz / 140g)
• 2 tbsp (30g) kefir
• 1 tbsp (8g) einkorn flour
• 2 tbsp (14g) blue cornmeal
• 2 tbsp (8g) ground pork rinds
• 1 tsp all-purpose seasoning
• Salt and pepper
• Parchment paper

Candied Sweet Potatoes

• 5 oz (140g) sweet potato, peeled and cubed
• 2 tbsp (24g) allulose
• 1 tsp blackstrap molasses
• 2 tsp (9g) unsalted butter
• ¼ tsp cinnamon
• Pinch nutmeg
• Tiny pinch salt

Broccoli

• 2 oz cups steamed broccoli
• Salt to taste

Remoulade

• 1 tbsp (14g) avocado oil mayo
• ½ tsp (2g) Dijon mustard
• ½ tsp (2g) sweet pickle relish
• ½ tsp (2g) capers, minced
• ¼ tsp lemon juice
• ⅛ tsp paprika
• Pinch garlic powder
• Pinch onion powder
• Pinch cayenne or hot sauce
• ½ tbsp (7g) kefir
• Salt & pepper to taste

Instructions

• Cook the Sweet Potatoes: Boil sweet potato cubes until fork tender (about 10–12 minutes). Drain. Return to pan over low heat and stir in allulose, molasses, butter, cinnamon, nutmeg, and salt. Cook 3–5 minutes until glazed.
• Mix the Remoulade: Stir all remoulade ingredients together and chill until ready to serve.
• Air-Fry the Catfish: Preheat air fryer to 400°F (200°C). Line the basket with parchment paper. Pat the catfish dry, season with salt and pepper. Dredge in einkorn flour, dip in kefir, then coat with the cornmeal, pork rind, and seasoning mix. Place in basket and air-fry for 20 minutes, flipping halfway through.
• Plate: Arrange the catfish, sweet potatoes, and broccoli on a plate. Drizzle remoulade over the fish and broccoli.