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Mustard-Fried Catfish with Jalapeño Tartar Sauce

Source of Recipe

From "Besh Big Easy" by John Besh


Recipe Introduction

"This is such a classic old-timer way to fry fish. They'd just make it with what they had. They wouldn't mess around with egg wash, just toss the catfish with Creole mustard and Tabasco, then straight into the cornmeal. The vinegar in the mustard makes an incredibly crispy crust. It's great with a simple chile tartar sauce."

List of Ingredients

â—¦  Canola oil, for frying
â—¦  6 catfish filets, boneless and skinless
â—¦  Salt and pepper
â—¦  ¼ cup Creole mustard
â—¦  8 dashes Tabasco
â—¦  4 cups fine ground cornmeal
â—¦  Jalapeño Tartar Sauce (recipe follows)



Recipe

Heat 3 inches of canola oil in a saucepan over medium-high until it reaches 350° F.

Generously season the filets with salt and pepper. Set out two shallow bowls. Mix the mustard and Tabasco in one, and put the cornmeal in the other. Dip the filets first in the mustard mixture, then into the cornmeal. In batches, gently slide the filets into the hot oil and fry for 3 minutes.

Turn the pieces over with a slotted spoon and cook another 3 minutes. Drain on paper towels and season with more salt and pepper. Serve with the tartar sauce.

Serves 6



Jalapeño Tartar Sauce:

â—¦  1 cup mayonnaise
â—¦  Juice of 1 lemon
â—¦  2 tablespoons white wine vinegar
â—¦  1 tablespoon Creole mustard
â—¦  2 green onions, chopped
â—¦  1 jalapeño pepper, minced
â—¦  Salt and pepper

Mix all ingredients together in a small bowl.

Makes about 1 ½ cups