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  • 6servings
  • 507calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, E, P
MineralsNatrium, Fluorine, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup organic canola mayonnaise (such as Spectrum)

  2. 1 tablespoon dill pickle relish

  3. 1 tablespoon chopped fresh flat-leaf parsley

  4. 1 teaspoon prepared horseradish

  5. 3/4 teaspoon fresh lemon juice

  6. 8 cups peanut oil

  7. 6 (6-ounce) catfish fillets

  8. 9 ounces all-purpose flour, divided (about 2 cups)

  9. 1 1/4 cups cornmeal

  10. 1 teaspoon freshly ground black pepper

  11. 2 cups buttermilk

  12. 2 large eggs

  13. 3 2/5 ounces all-purpose flour (about 3/4 cup)

  14. 1/3 cup cornmeal

  15. 1/3 cup buttermilk

  16. 3 tablespoons grated onion

  17. 1 teaspoon baking powder

  18. 1/8 teaspoon salt

  19. 1/4 teaspoon ground red pepper

  20. 1 large egg, lightly beaten

Instructions Jump to Ingredients ↑

  1. To prepare tartar sauce, combine first 6 ingredients. Cover and chill.

  2. To prepare catfish, clip a candy/fry thermometer to a Dutch oven; add oil to pan. Heat oil to 385°.

  3. Sprinkle fillets evenly with 1/2 teaspoon salt. Place 4.5 ounces (1 cup) flour in a shallow dish. Combine remaining 4.5 ounces (1 cup) flour, cornmeal, and black pepper in a shallow dish. Combine 2 cups buttermilk and 2 eggs in a shallow dish. Dredge fillets in flour; dip in buttermilk mixture. Dredge in cornmeal mixture; shake off excess breading. Place 2 fillets in hot oil; cook 5 minutes or until done, turning occasionally. Make sure oil temperature does not drop below 375°. Remove fillets from pan using a slotted spoon; drain on paper towels. Return oil temperature to 385°. Repeat procedure twice with remaining fillets.

  4. To prepare hush puppies, weigh or lightly spoon 3.4 ounces (3/4 cup) flour in dry measuring cups; level with a knife. Combine 3.4 ounces flour and remaining ingredients. Drop batter 1 tablespoonful at a time into pan; fry at 375° for 5 minutes or until browned, turning frequently. Remove hush puppies from pan using a slotted spoon; drain on paper towels.

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