Fried Catfish with Creole Tartar Sauce Recipe

Ingredients:

  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • ¼ tsp ground red pepper
  • 1 cup milk
  • 2 tbs prepared mustard
  • 3 tbs fresh lemon juice
  • 1/8 tsp hot sauce
  • 1 lb catfish fillets; cut into 1×3 inch strips
  • Vegetable oil
  • 2 cups Zatarain’s fish-fry mix
  • 1 tbs cornstarch
  • 1 onion, thinly sliced

Directions:

  1. Place first 7 ingredients in a large, heavy duty zip-lock bag. Add fish; seal and shake gently; chill 1 hour
  2. Pour oil to depth of ¾ inch in large, heavy duty skillet; heat to 350 degrees
  3. Combine fish-fry mix and cornstarch in separate zip-lock 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 brown; drain on paper towels
  5. Separate onion slices into rings; place over fish
  6. Serve with Creole tartar sauce

Yield: 4 servings

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