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.
Stir together all ingredients in a medium bowl. Cover and chill until ready to serve.
A garlic press works great for finely mincing the pickled jalapeno peppers.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy Southern Living Magazine, Taste of The South Category Winner, Hellmann's Brand Winner: Christa Tomlin, Winder, Georgia