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Catfish: Catfish Fingers with Tomato Tartar Sauce

Source of Recipe


From "Lee Bailey's New Orleans"






List of Ingredients



• 1-1/2 lbs. catfish fillets
  
• 3 Tbsp Creole mustard
  
• 2 Tbsp dry white wine
  
• 1/2 tsp salt
  
• 1/4 tsp black pepper
  
• Peanut oil for frying
  
• 1 cup yellow cornmeal
  
• 1/2 cup corn flour
  
• 1/3 cup cornstarch
  
• 1 Tbsp Creole seasoning
  
• .
  
• -- Tomato Tartar Sauce --
  
• 1 cup pureed peeled and seeded fresh tomato (or the same amount of canned)
  
• 1 cup dry white wine
  
• 1/2 cup tomato juice
  
• 1 tsp minced garlic
  
• 2-1/2 cups mayonnaise
  
• 1/4 cup minced onion
  
• 1/4 cup drained sweet pickle relish
  
• 1 Tbsp minced fresh tarragon
  
• 1/2 tsp Louisiana Hot Sauce
  
• 1/2 tsp salt
  
• Whites of 2 hard-cooked eggs, minced
  






Instructions



1. Cut catfish into 1/2- x 2-inch strips. Combine the mustard, wine, salt and pepper. Add the catfish strips and toss to coat well. Cover and marinate for an hour.
   
   
2. Heat oil in a deep fryer to 350 degrees (F). Mix together the cornmeal, corn flour, cornstarch and Creole seasoning. Spread out on a sheet of waxed paper. Roll the marinated strips in the mixture, lightly shaking off any excess. Fry until golden, about 4 minutes. Drain on paper towels and serve with:
   
   
3. Tomato Tartar Sauce: Combine the tomato puree, wine, tomato juice and garlic in a small saucepan and bring quickly to a boil, stirring, over high heat. Turn the heat down to a simmer and reduce the mixture to 1 cup without stirring, about 20 to 25 minutes. Allow to cool. Add the cooled tomato reduction to the mayonnaise, onion and relish in a food processor. Puree the mixture and scrape it out into a bowl. Mix in all other ingredients, correct seasoning if necessary and chill. (Makes about 3 cups.)