HUSHPUPPY-BATTERED CATFISH NUGGETS WITH SPICY TARTAR SAUCE
Steps:
- In a medium bowl, stir together hushpuppy mix, milk, water, egg, jalapenos, hot pepper sauce and cayenne; let stand 5 minutes.
- Pour oil to a depth of 1/2 inch in a large deep skillet; heat oil to 350 degrees F.
- Pat catfish fillets dry with paper towels, and cut into bite-size pieces. Dredge catfish pieces in flour, and then dip in hushpuppy batter mixture. Drop catfish pieces into hot oil, and fry, in batches, 3 to 4 minutes on each side or until golden. Serve with Spicy Tartar Sauce.
- Stir together all ingredients in a medium bowl. Cover and chill until ready to serve.
JALAPENO TARTAR SAUCE
A spiced up tartar sauce perfect for fish tacos, fish sticks, crab cakes, catfish or shrimp!
Provided by Susie Weinrich
Categories Sauce
Time 10m
Number Of Ingredients 7
Steps:
- Combine all the ingredients in the small food processor or blender and process for approx. 15 seconds.
- Use immediately or refrigerate for up to 5 days.
Nutrition Facts : ServingSize 1 recipe, Calories 1170 kcal, Carbohydrate 7 g, Protein 3 g, Fat 126 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 71 mg, Sodium 2080 mg, Fiber 2 g, Sugar 5 g
CATFISH FILLETS WITH JALAPENO TARTAR SAUCE
From the Alabama Junior League, this fish is made with beer, cornmeal and mustard. I haven't made it yet.
Provided by Oolala
Categories Catfish
Time 30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Begin heating 2 inches of oil over medium-high heat in a deep, heavy pot to 375 degrees.
- Meanwhile, combine beer, mustard, 2 tablespoons of oil, salt and pepper in a small shallow bowl; mix well.
- Put the cornmeal in another shallow bowl.
- Dip the fish into the cornmeal and coat, then dip it into the beer mixture.
- Add to the hot oil, one piece at time, cooking in batches if necessary. Do not crowd the pan.
- Fry until crispy and golden brown.
- To Make the jalapeno tartar sauce, combine all the sauce ingredients and mix.
- Chill until ready to serve with the catfish.
JALAPENO TARTAR SAUCE
Steps:
- Mix 1 cup each mayonnaise and chopped pickled jalapenos, 1 chopped scallion, 1 tablespoon each lime juice and chopped cilantro and 1/2 teaspoon Worcestershire sauce.
MARINATED CATFISH FILLETS
Meet the Cook: Recently, we hosted a group of young people from Canada. Since we wanted to give them a true taste of the South, this was served. They raved about it. In addition to the catfish we raise, my husband and I grow soybeans and corn. We're the parents of four children - ages 16, 13, 7 and 3. -Pauletta Boese, Macon, Mississippi
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place fillets in a large resealable plastic bag or shallow glass container; cover with salad dressing. Seal bag or cover container; refrigerate for 1 hour, turning occasionally. Drain and discard marinade. , Combine remaining ingredients; mix well. Remove 1 cup for basting. (Refrigerate remaining sauce for another use.) , Grill fillets, covered, over medium-hot heat for 3 minutes on each side. Brush with the basting sauce. Continue grilling for 6-8 minutes or until fish flakes easily with a fork, turning once and basting several times.
Nutrition Facts :
OVEN FRIED CATFISH WITH DILL TARTAR SAUCE
Make and share this Oven Fried Catfish With Dill Tartar Sauce recipe from Food.com.
Provided by PollyB
Categories Catfish
Time 32m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- Place breadcrumbs and melted butter in separate shallow dishes.
- Cut each fish fillet crosswise in half.
- Season fish with salt and pepper.
- Dip fish into butter, then into breadcrumbs, coating completely; place fish on baking sheet.
- Bake fish until crisp, brown and just cooked through, about 12 minutes.
- Meanwhile, stir mayonnaise, relish, dill and capers in small bowl to blend.
- Season tartar sauce with salt and pepper.
- Transfer fish to plates.
- Serve fish with tartar sauce.
- Recipe can be doubled.
Nutrition Facts : Calories 565.8, Fat 38.5, SaturatedFat 12.4, Cholesterol 120.6, Sodium 770.2, Carbohydrate 25.2, Fiber 1, Sugar 4.8, Protein 29.4
COUNTRY FRIED CHESAPEAKE CATFISH WITH JALAPEñO-MINT AIOLI
At his Succotash restaurants, Edward Lee serves this dish with pickled scuppernongs, a Southern variety of grape. You can serve it as is or add pickled red grapes or fresh, halved grapes for a punch of sweetness.
Provided by Jane Black
Categories dinner, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the aioli: Heat a small sauté pan over high heat. Add the butter and olive oil to the pan and immediately add the jalapeños and 4 of the garlic cloves. Cook for about 3 to 5 minutes or until the jalapeños are nicely charred. Let cool to room temperature. Transfer to a food processor and add the remaining garlic clove, lemon juice and mayonnaise. Pulse until combined. (Don't worry if it isn't smooth.) Scrape down the sides of the food processor bowl, add the mint and season with salt and pepper. Pulse until well combined and chill. You can use it right away, but it will get better after a few hours.
- Prepare the catfish: In a shallow casserole dish, mix the flour, cornmeal, smoked paprika, onion powder, salt and pepper. Pour the buttermilk into a separate casserole dish.
- Pat catfish fillets dry, and using a very sharp chef's knife, slice them horizontally into 2 thinner fillets, about 1/2-inch thick.
- Pour the oil into a 12- to 14-inch skillet, preferably cast iron, and heat over medium heat until the oil is hot but not smoking. While it is heating, dip the catfish into the buttermilk, then lift out and shake off the excess liquid. Transfer the catfish sheets onto the dredge and press firmly on both sides.
- To test the oil, add a small piece of fish to the pan; if it bubbles immediately, the oil is ready. After dredging each fillet, add it to the pan, cooking as many as will comfortable fit into the pan at one time. Cook for about 4 minutes until the edges are golden brown, then flip and cook for another 2 minutes or until cooked through. Immediately transfer to a paper towel lined plate. Repeat with remaining catfish.
- Transfer 2 catfish pieces to each plate and top each piece with the jalapeño-mint aioli. Serve immediately with lemon on the side.
SOUTHERN FRIED MUD PUPPIES W/JALAPENO RANCH TARTAR SAUCE #RSC
Ready, Set, Cook! Hidden Valley Recipe Entry. My hubby calls these "little golden nuggets of goodness"! I just call them delicious!! Little Spicy Ranch, Southern Fried Catfish Nuggets served with Creamy Jalapeno Ranch Tartar Sauce for dippin' 'n dunkin'! Best served hot with ice cold pitchers of beer and sweet tea, cole slaw, best friends, and....tall tales of how you caught that catfish!! Enjoy, y'all! ;-)
Provided by Wildflour
Categories Weeknight
Time 40m
Yield 40-50 nuggets, 4 serving(s)
Number Of Ingredients 19
Steps:
- For the tartar sauce: Stir all ingredients well in medium bowl, cover and chill.
- For the catfish: Cut catfish into large bite-sized pieces ( 1 1/2 x 1 1/2 inches). In one pie dish, combine flour, breadcrumbs, cornmeal, dip mix, salt, cayenne and pepper. In second pie dish, whisk buttermilk with sriracha sauce. Set a cooling rack over one baking sheet. Line a second one with newspaper.
- Heat oil in deep pot or dutch oven to 375 degrees. Adjust flame to keep at correct temperature.
- Toss each catfish nugget into the buttermilk mixture with a fork, rest on fork over dish and let excess drip away, toss into flour mixture and coat, tossing with other hand. Place onto cooling rack to dry. (Double-dip if you prefer more breading.) Let all dry and rest for about 5 minutes before frying.
- Fry a "test piece" for about 3-5 minutes til golden and fish is done in the middle. (Flakes when broken in half.) *Write down the time so you know how long to fry the rest. *This depends on what oil you are using, how hot your oil is and how thick your catfish fillets are. Every fish varies just a bit. ;) Fry about 8-10 pieces at a time *not overcrowding*. Place cooked fish onto newspaper-lined baking sheet as you go. (Keep warm in low oven if desired.) Serve just as is or transfer to a platter. Eat hot and enjoy with tartar sauce and lemon wedges!
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- For the sauce, stir mayonnaise, sour cream, jalapeño peppers, lemon juice, salt, pepper and cayenne together in a small bowl. Cover and refrigerate until ready to serve.
- In a shallow bowl, whisk together egg and milk. Combine breadcrumbs, salt, Cajun seasoning and cayenne in a shallow bowl.
- Dip catfish pieces in egg mixture. Dredge in breadcrumbs, then set catfish pieces on prepared baking sheet and lightly spray with olive oil.
FISH FILLETS WITH TARTAR SAUCE - EATINGWELL
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Servings 4Total Time 25 minsAuthor Eatingwell Test KitchenCalories 204 per serving
- To prepare tartar sauce: Combine mayonnaise, cornichon (or sour gherkin pickle), shallots, anchovy, capers, tarragon and parsley in a small bowl. Stir in lemon juice and pepper.
- To prepare fish: Combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish; thoroughly dredge fillets (discard any leftover flour).
- Heat oil in a large nonstick skillet over medium-high heat. Add the fish, working in batches if necessary, and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Serve each portion of fish with about 1 tablespoon sauce each.
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