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Catfish Bites with Kicked-Up Remoulade

Source of Recipe

"The Southern Pantry Cookbook" by Jennifer Chandler


List of Ingredients

Remoulade Dipping Sauce:
◦ 3/4 cup mayonnaise
◦ 4 tablespoons ketchup
◦ 1 tablespoon Creole or whole-grain mustard
◦ 3 tablespoons freshly squeezed lemon juice
◦ Kosher salt and freshly ground black pepper

Catfish:
◦ 2 cups buttermilk
◦ 1 tablespoon hot sauce
◦ 3 catfish fillets (about 6 ounces each), cut into 1-inch pieces
◦ 1/3 cup all-purpose flour
◦ Kosher salt and freshly ground black pepper
◦ 2 large eggs, lightly beaten
◦ 1 cup yellow cornmeal
◦ 1 tablespoon sugar
◦ 1 teaspoon cayenne pepper
◦ Vegetable oil, for frying


Recipe

To prepare the remoulade sauce:
In a medium bowl whisk together the mayonnaise, ketchup, mustard, and lemon juice. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.

To prepare the catfish:
In a large glass bowl, whisk together the buttermilk and hot sauce. Add the fish, toss to coat, and marinate at room temperature for 30 minutes.

Place the flour in a shallow bowl and generously season with salt and pepper. Place the beaten egg in another shallow bowl. Place the cornmeal, sugar, and cayenne in a third shallow bowl and whisk to combine.

Remove the fish from the milk in batches and shake the excess milk off the fish. Working in small batches, lightly dredge the fish in the seasoned flour, shaking off the excess. Next dip the fish in the egg wash to coat completely, letting the excess drip off. Then dredge the fish through the cornmeal mixture, evenly coating on all sides. Place the prepared fish on a baking sheet or cutting board.

In a large stockpot or Dutch oven pour enough oil so that there is approximately a 2-inch layer of oil. Over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. In batches so as not to overcrowd the pot, cook the fish, turning to cook on all sides, until golden brown and cooked through, about 5 minutes. Transfer to a plate lined with paper towels to drain. Serve warm with remoulade sauce.


Serves 4