Cat Fish, Fried Catfish with Hush Puppies and Tartar Sauce

By McLean

Ingredients

• Tartar Sauce:
• 1/4 cup organic canola mayonnaise (such as Spectrum)
• 1 tablespoon dill pickle relish
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 teaspoon prepared horseradish
• 3/4 teaspoon fresh lemon juice
• 1/8 teaspoon salt
• Catfish:
• 8 cups peanut oil
• 6 (6-ounce) catfish fillets
• 1/2 teaspoon salt
• 9 ounces all-purpose flour, divided (about 2 cups)
• 1 1/4 cups cornmeal
• 1 teaspoon freshly ground black pepper
• 2 cups buttermilk
• 2 large eggs
• Hush Puppies:
• 3.4 ounces all-purpose flour (about 3/4 cup)
• 1/3 cup cornmeal
• 1/3 cup buttermilk
• 3 tablespoons grated onion
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 large egg, lightly beaten

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

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.