Rock's Fried Catfish with Creole Tartar Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 teaspoon ground red pepper |
1 cup milk |
2 tablespoons prepared mustard |
3 tablespoons fresh lemon juice |
1/8 teaspoon hot sauce |
1 pound catfish fillets, cut into 1- by 3-inch strips |
vegetable oil |
2 cups fish-fry mix |
1 tablespoon cornstarch |
1 onion, thinly sliced |
creole tartar sauce |
Directions:
1. Place first 7 ingredients in a large, heavy-duty zip-top plastic bag. Add fish; seal and shake gently. Chill 1 hour.
2. Pour oil to depth of 3/4 inch in a large, heavy-duty skillet; heat to 350°.
3. Combine fish-fry mix and cornstarch in a separate large, heavy-duty zip-top plastic bag. Remove fish from milk mixture. Place in bag in batches, and shake to coat.
4. Fry fish, in batches, in hot oil 2 to 3 minutes on each side or until golden. Drain on paper towels. Separate onion slices into rings, and place over fish. Serve immediately with Creole Tartar Sauce.
5. *We used Zatarain's fish-fry mix for testing.
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