Catfish Fillets With Jalapeno Tartar Sauce |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From the Alabama Junior League, this fish is made with beer, cornmeal and mustard. I haven't made it yet. Ingredients:
vegetable oil |
3/4 cup beer |
3 tablespoons prepared mustard |
1/2 teaspoon salt |
1/2 teaspoon ground pepper |
1/2 cup cornmeal (self rising or plain) |
2 lbs catfish fillets |
3 cups mayonnaise |
2/3 cup onion, finely chopped |
3 green onions, finely chopped |
1/2 cup parsley, chopped |
1/3 cup vinegar |
1 lemon, juice and grated zest |
1 tablespoon tabasco sauce |
1/4 teaspoon ground cayenne pepper |
1 1/4 cups creole mustard |
1/2 cup dill pickles, chopped |
8 jalapeno peppers, seeded and chopped |
Directions:
1. Begin heating 2 inches of oil over medium-high heat in a deep, heavy pot to 375 degrees.
2. Meanwhile, combine beer, mustard, 2 tablespoons of oil, salt and pepper in a small shallow bowl; mix well.
3. Put the cornmeal in another shallow bowl.
4. Dip the fish into the cornmeal and coat, then dip it into the beer mixture.
5. Add to the hot oil, one piece at time, cooking in batches if necessary. Do not crowd the pan.
6. Fry until crispy and golden brown.
7. To Make the jalapeno tartar sauce, combine all the sauce ingredients and mix.
8. Chill until ready to serve with the catfish.
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