Hushpuppy-Battered Catfish Nuggets with Spicy Tartar Sauce
- 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
- Spicy Tartar Sauce:
- 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
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.Spicy Tartar Sauce:
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
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy of Southern Living Magazine, Taste of The South Category Winner, Hellmann's Brand Winner: Christa Tomlin, Winder, Georgia