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Ingredients Jump to Instructions ↓

  1. 4 (8-ounce) catfish fillets , sliced as thinly as possible lengthwise into 2 to 3 thin pieces

  2. 1 tablespoon Creole seasoning

  3. 1 teaspoon salt

  4. 1 cup vegetable oil

  5. Spicy Tartar Sauce , recipe follows

  6. Hushpuppies, recipe follows

  7. 1 1/2 teaspoons unsalted butter

  8. 1/2 cup corn kernels

  9. Pinch salt

  10. Pinch cayenne

  11. 1 cup mayonnaise

  12. 1/4 cup seeded, chopped tomatoes

  13. 2 tablespoons chopped green onions , green parts only

  14. 1 tablespoon seeded, minced jalapeno

  15. 1 tablespoon chopped fresh parsley

  16. 1 teaspoon minced garlic

  17. 1 teaspoon hot red pepper sauce

  18. 1/2 teaspoon fresh lemon juice

  19. 1/2 teaspoon Creole seasoning

  20. 1 1/2 cups yellow cornmeal

  21. 1/2 cup all-purpose flour

  22. 1 teaspoon baking powder

  23. 1/2 teaspoon baking soda

  24. 2 teaspoons salt

  25. 1 1/2 tablespoons hot red pepper sauce

  26. 1/4 cup minced onions

  27. 1/4 cup minced red bell peppers

  28. 1 tablespoon minced jalapenos

  29. 1/8 teaspoon cayenne, or more, to taste

  30. 2 large eggs

  31. 1/2 cup buttermilk

  32. 1/2 cup water

  33. 6 cups vegetable oil, for frying

  34. 2 tablespoons Creole seasoning

Instructions Jump to Ingredients ↑

  1. Place the flour in a shallow dish and season with 1 1/2 teaspoons of the Creole seasoning. Season the fish on both sides with the salt. Lightly dredge both sides of the fish with the flour and shake to remove any excess.

  2. Heat about 1/2 cup of the oil in a large, heavy skillet. Place 2 fish fillets in the pan and cook for 4 minutes on each side, until golden brown. Remove and drain on paper towels and season with the remaining Creole seasoning. Repeat with the remaining fish, adding more oil as needed.

  3. Serve hot with the Spicy Tartar Sauce and Hush Puppies.

  4. Melt the butter in a small saute pan over medium-high heat. Add the corn, salt, and cayenne, and cook, stirring occasionally, until deep golden brown, 5 minutes. Transfer to a large mixing bowl and let cool.

  5. Add the remaining ingredients and mix thoroughly. Refrigerate until ready to serve with the catfish.

  6. Yield: 1 1/2 cups Combine the cornmeal , flour, baking powder, salt, hot sauce, onions, bell peppers, jalapenos, and cayenne in a large mixing bowl and mix well to break up any lumps. Stir in the eggs, buttermilk , and water, and blend well.

  7. Heat the oil in a large heavy saucepan over medium-high heat to 360 degrees F.

  8. In batches, drop the batter by tablespoons into the hot oil and fry until golden brown on all sides, turning with a long-handled spoon, about 2 minutes. Remove and drain on paper towels. Repeat with the remaining batter. Sprinkle with the Creole seasoning and serve hot.

  9. Yield: 18 hushpuppies

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