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Fried Catfish with Tartar Sauce

Source of Recipe


From "Saveur Cooks Authentic American"



List of Ingredients



• 1 tsp paprika
  
• 1 tsp cayenne
  
• 1 tsp salt
  
• 1 tsp freshly ground black pepper
  
• ¾ cup white cornmeal (if unavailable, substitute yellow)
  
• Vegetable oil
  
• Four 8-ounce catfish fillets
  
• Lemon wedges
  
• Tartar Sauce (recipe follows)
  






Instructions



1. Mix paprika, cayenne, salt, and black pepper in a bowl, and pour cornmeal into a shallow pan.
   
   
2. Pour oil into a large cast-iron skillet to a depth of ½-inch and heat over medium heat. Meanwhile, sprinkle catfish fillets with paprika seasoning mixture, then dredge each fillet in cornmeal, coating well on both sides. Shake off excess cornmeal.
   
   
3. Heat oil to 350°F. (If you don't have a thermometer, add a small piece of breaded fish to the hot oil. If it sinks, the oil isn't hot enough; if the fish bubbles and floats, it is.) Add fillets, a few at a time (don't crowd the skillet, fish lowers oil temperature), and cook, turning once, until golden, 3 to 5 minutes per side. Drain on paper towels. Serve with lemon wedges and tartar sauce.
   
   Serves 4
   
   
   Tartar Sauce:
   
   • 1 cup mayonnaise
   • 1 sweet pickle, chopped
   • Juice of ½ lemon
   • 1 Tbsp grated peeled yellow onion
   • ½ tsp dried tarragon (or 1 tablespoon fresh tarragon)
   • Hot sauce, such as Tabasco
   
   Mix together mayonnaise, sweet pickle, lemon juice, grated onion, and tarragon. Add hot sauce to taste. Cover and refrigerate for at least 2 hours. Tartar sauce may be stored in refrigerator up to 1 week.
   
   Makes 1 cup.