Pan-Fried Pass Manchac Catfish with Spicy Tartar Sauce and Hushpuppies

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 4 (8-ounce) catfish fillets, sliced as thinly as possible lengthwise into 2 to 3 thin pieces
  • 1/2 cup all-purpose flour
  • 1 tablespoon Creole seasoning
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • Spicy Tartar Sauce, recipe follows
  • Hushpuppies, recipe follows
  • Spicy Tartar Sauce:
  • 1 1/2 teaspoons unsalted butter
  • 1/2 cup corn kernels
  • Pinch salt
  • Pinch cayenne
  • 1 cup mayonnaise
  • 1/4 cup seeded, chopped tomatoes
  • 2 tablespoons chopped green onions, green parts only
  • 1 tablespoon seeded, minced jalapeno
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon minced garlic
  • 1 teaspoon hot red pepper sauce
  • 1/2 teaspoon fresh lemon juice
  • 1/2 teaspoon Creole seasoning
  • Buttermilk Hushpuppies:
  • 1 1/2 cups yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons salt
  • 1 1/2 tablespoons hot red pepper sauce
  • 1/4 cup minced onions
  • 1/4 cup minced red bell peppers
  • 1 tablespoon minced jalapenos
  • 1/8 teaspoon cayenne, or more, to taste
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1/2 cup water
  • 6 cups vegetable oil, for frying
  • 2 tablespoons Creole seasoning
Directions
  • Place the flour in a shallow dish and season with 1 1/2 teaspoons of the Creole seasoning. Season the fish on both sides with the salt. Lightly dredge both sides of the fish with the flour and shake to remove any excess.

  • Heat about 1/2 cup of the oil in a large, heavy skillet. Place 2 fish fillets in the pan and cook for 4 minutes on each side, until golden brown. Remove and drain on paper towels and season with the remaining Creole seasoning. Repeat with the remaining fish, adding more oil as needed.

  • Serve hot with the Spicy Tartar Sauce and Hush Puppies.

Spicy Tartar Sauce:
  • Melt the butter in a small saute pan over medium-high heat. Add the corn, salt, and cayenne, and cook, stirring occasionally, until deep golden brown, 5 minutes. Transfer to a large mixing bowl and let cool.

  • Add the remaining ingredients and mix thoroughly. Refrigerate until ready to serve with the catfish.

  • Yield: 1 1/2 cups

Buttermilk Hushpuppies:
  • Combine the cornmeal, flour, baking powder, salt, hot sauce, onions, bell peppers, jalapenos, and cayenne in a large mixing bowl and mix well to break up any lumps. Stir in the eggs, buttermilk, and water, and blend well.

  • Heat the oil in a large heavy saucepan over medium-high heat to 360 degrees F.

  • In batches, drop the batter by tablespoons into the hot oil and fry until golden brown on all sides, turning with a long-handled spoon, about 2 minutes. Remove and drain on paper towels. Repeat with the remaining batter. Sprinkle with the Creole seasoning and serve hot.

  • Yield: 18 hushpuppies


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