Hushpuppy Battered Catfish Nuggets With Spicy Tartar Sauce

By ccavaletti

Ingredients

• Spicy Tartar Sauce:
• 1 (8-ounce) package hushpuppy mix
• 1/2 cup milk
• 1/2 cup water
• 1 large egg, beaten
• 1 tablespoon sliced jalapeño peppers, minced
• 1 tablespoon hot sauce
• 1/2 teaspoon ground red pepper
• 2 cups CRISCO Vegetable Oil
• 1 1/4 pounds U.S. FARM-RAISED CATFISH fillets (about 4 fillets)
• VIVA Paper Towels
• 1 cup all-purpose flour
• 1 cup HELLMANN'S Real Mayonnaise
• 1 tablespoon sliced jalapeño peppers, finely minced
• 1 tablespoon finely minced onion
• 1 garlic clove, finely minced
• 1 teaspoon hot sauce
• 1/2 teaspoon lemon juice
• 1/4 teaspoon chili powder
• 1 pinch MORTON Salt

Preparation

Step 1

Stir together first 7 ingredients in a medium bowl; let stand 5 minutes.

Pour oil in a large deep skillet over medium heat (oil should be to a depth of 1/2 inch in skillet); heat oil to 350°.

Pat catfish 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.

Spicy Tartar Sauce:


Stir together all ingredients in a medium bowl. Cover and chill until ready to serve.


Southern Living
OCTOBER 2004