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Catfish: Rock's Fried Catfish with Creole Tartar Sauce

Source of Recipe


Rock Lasserre






List of Ingredients



• -- Creole Tartar Sauce --
  
• 1 cup mayonnaise
  
• 1 Tbsp Creole or whole-grain mustard
  
• 1 Tbsp chopped fresh parsley
  
• 1 Tbsp chopped green onions
  
• 1 tsp chopped garlic
  
• 1/2 tsp hot sauce
  
• 1/4 tsp freshly ground black pepper
  
• 1/8 tsp salt
  
• *
  
• -- Fried Catfish --
  
• 1/2 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 1/4 tsp ground red pepper
  
• 1 cup milk
  
• 2 Tbsp prepared mustard
  
• 3 Tbsp fresh lemon juice
  
• 1/8 tsp hot sauce
  
• 1 lb. catfish fillets, cut into 1x3-inch strips
  
• Vegetable oil
  
• 2 cups fish-fry mix (used Zatarain's fish-fry mix)
  
• 1 Tbsp cornstarch
  
• 1 onion, thinly sliced
  






Instructions



1. Prepare the Creole Tartar Sauce: Combine all tartar sauce ingredients in a small bowl; cover and chill for at least one hour.
   
   
2. For the Fried Catfish: Place first 7 ingredients in a large, heavy-duty zip-top plastic bag. Add fish; seal and shake gently. Chill for one hour.
   
   
3. Pour oil to depth of 3/4-inch in a large, heavy-duty skillet; heat to 350 degrees (F). Combine fish-fry mix and cornstarch in a separate large, heavy-duty zip-top plastic bag. Remove fish from milk mixture. Place in bag in batches, and shake to coat.
   
   
4. Fry fish, in batches, in hot oil 2 to 3 minutes on each side or until golden. Drain on paper towels. Separate the onion slices into rings and place over the fish.
   
   Serve immediately with Creole Tartar Sauce.
   
   Makes 4 servings.