Hushpuppy-Battered Catfish Nuggets with Spicy Tartar Sauce

Ingredients

• 1 (8-ounce) package hushpuppy mix
• 1⁄2 cup milk
• 1⁄2 cup water
• 1 large egg, beaten
• 1 tablespoon sliced pickled jalapeno peppers, minced
• 1 tablespoon hot pepper sauce
• 1⁄2 teaspoon cayenne
• Vegetable oil, for frying
• 1 1⁄4 pounds catfish fillets (about 4 fillets)
• 1 cup all-purpose flour
• Spicy Tartar Sauce, recipe follows

Directions

In a medium bowl, stir together hushpuppy mix, milk, water, egg, jalapenos, hot pepper sauce and cayenne; let stand 5 minutes.

Pour oil to a depth of 1⁄2 inch in a large deep skillet; heat oil to 350 degrees F.

Pat catfish fillets dry with paper towels, and cut into bite-size pieces. Dredge catfish pieces in flour, and then dip in hushpuppy batter mixture. Drop catfish pieces into hot oil, and fry, in batches, 3 to 4 minutes on each side or until golden. Serve with Spicy Tartar Sauce.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

1 cup mayonnaise

1 tablespoon sliced pickled jalapeno peppers, finely minced

1 tablespoon finely minced onion

1 garlic clove, finely minced

1 teaspoon hot pepper sauce

1⁄2 teaspoon lemon juice

1⁄4 teaspoon chili powder

1 pinch salt

Stir together all ingredients in a medium bowl. Cover and chill until ready to serve.

Cook's Note: A garlic press works great for finely mincing the pickled jalapeno peppers.

Yield: 1 cup