Catfish Fillets With Jalapeno Tartar Sauce Recipes

CATFISH FILLETS WITH JALAPENO TARTAR SAUCE

Steps:

• Begin heating 2 inches of oil over medium-high heat in a deep, heavy pot to 375 degrees.
• Meanwhile, combine beer, mustard, 2 tablespoons of oil, salt and pepper in a small shallow bowl; mix well.
• Put the cornmeal in another shallow bowl.
• Dip the fish into the cornmeal and coat, then dip it into the beer mixture.
• Add to the hot oil, one piece at time, cooking in batches if necessary. Do not crowd the pan.
• Fry until crispy and golden brown.
• To Make the jalapeno tartar sauce, combine all the sauce ingredients and mix.
• Chill until ready to serve with the catfish.

HUSHPUPPY-BATTERED CATFISH NUGGETS WITH SPICY TARTAR SAUCE

Steps:

• 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.

CATFISH CURRY

Steps:

• Rinse fillets under cold water and cut into 2-inch pieces.
• Place catfish into a medium saucepan and add water, onions, salt, and pepper. Bring to a boil; reduce heat, and simmer until fish is tender but not breaking apart, about 8 minutes. Transfer fish to a serving platter using a slotted spoon and cover with foil to keep warm.
• Bring the cooking liquid in the saucepan to a boil; continue to boil until it reduces to 1 cup, then keep warm over low heat.
• Combine flour, curry, and butter in a small bowl. Mix with a fork or fingertips to form a smooth paste. Roll teaspoon-sized bits of paste into balls.
• Return the cooking liquid to a simmer. While stirring slowly and continuously, drop the balls into the liquid one at a time, letting each one dissolve before adding the next. Cook until the sauce returns just to a boil and thickens to the consistency of gravy, about 5 minutes. Check the seasoning.
• Pour the gravy over the fish and boiled rice, sprinkle some parsley on top, and serve hot.

CASCADE STYLE HOT JALAPENO CATFISH

Steps:

• Preheat the oven to 375 degrees.
• Rinse the fish under running water, then pat dry with paper towels.
• Mix together the crushed potato chips, black pepper (to taste), garlic powder, paprika or ancho, and flour, stirring well; pour onto a shallow plate.
• Mix together the egg and milk; pour onto a shallow plate.
• Lightly oil a large baking pan (one large enough so that none of the fillets will touch).
• Dredge and coat a fillet with the egg mixture, then dredge in the potato chip mixture so that the fillet has a thick crust; place fillet in baking dish and repeat with other fillets.
• Bake uncovered at 375 for 30 to 35 minutes, serve immediately, and enjoy!
• My husband likes salsa on his, but I eat mine just as it is... yum!
• Tim's potato chips: http://www.agrilinkfoods.com/tims/.

SPICY CATFISH TENDERS WITH CAJUN TARTAR SAUCE

Steps:

• Make Tartar Sauce: Stir together all ingredients in a bowl and chill, until ready to serve.
• Prepare fish: Whisk together egg and hot sauce in a wide shallow dish.
• Stir in fish strips and let stand at room temperature at least 10 and up to 30 minutes.
• Pour enough oil into a 4 to 5 quart heavy pot to measure 2 inches and heat over medium heat until thermometer registers 350°F (you can use a fry daddy) Stir flour, cornmeal, salt and Cajun seasoning in another wide shallow dish.
• Fry fish; drain fish well in a colander.
• Dredge one fourth of fish in flour mixture shaking off excess flour, then fry in oil, stirring occasionally with a slotted spoon, until golden brown and just cooked through,1 1/2 to 2 minutes, remove with slotted spoon and drain on paper towels.
• Repeat until all fish is fried.
• Serve hot with tartar sauce and lemon wedges.

CREOLE BROILED CATFISH

Steps:

• Position a rack 5 inches below the heating element of an oven and preheat the broiler to high.
• Rinse the fish fillets under cold running water and pat them dry. Brush both sides with oil and arrange them in a single layer on a broiler pan lined with aluminum foil.
• Mix together the seasoned pepper, garlic powder, and seasoned salt in a small bowl. Sprinkle half of the spice mixture over one side of the fish.
• Broil for 5 minutes. Using a spatula, carefully turn the fish over. Sprinkle with the remaining spice mixture. Continue broiling until the fish is opaque in the center, 3 to 5 minutes more. Serve immediately.

SOUTHERN FRIED MUD PUPPIES W/JALAPENO RANCH TARTAR SAUCE #RSC

Steps:

• For the tartar sauce: Stir all ingredients well in medium bowl, cover and chill.
• For the catfish: Cut catfish into large bite-sized pieces ( 1 1/2 x 1 1/2 inches). In one pie dish, combine flour, breadcrumbs, cornmeal, dip mix, salt, cayenne and pepper. In second pie dish, whisk buttermilk with sriracha sauce. Set a cooling rack over one baking sheet. Line a second one with newspaper.
• Heat oil in deep pot or dutch oven to 375 degrees. Adjust flame to keep at correct temperature.
• Toss each catfish nugget into the buttermilk mixture with a fork, rest on fork over dish and let excess drip away, toss into flour mixture and coat, tossing with other hand. Place onto cooling rack to dry. (Double-dip if you prefer more breading.) Let all dry and rest for about 5 minutes before frying.
• Fry a "test piece" for about 3-5 minutes til golden and fish is done in the middle. (Flakes when broken in half.) *Write down the time so you know how long to fry the rest. *This depends on what oil you are using, how hot your oil is and how thick your catfish fillets are. Every fish varies just a bit. ;) Fry about 8-10 pieces at a time *not overcrowding*. Place cooked fish onto newspaper-lined baking sheet as you go. (Keep warm in low oven if desired.) Serve just as is or transfer to a platter. Eat hot and enjoy with tartar sauce and lemon wedges!

OVEN-FRIED CATFISH WITH DILL TARTAR SAUCE

Steps:

• Preheat oven to 450°F.Place breadcrumbs and melted butter in separate shallow dishes. Cut each fish fillet crosswise in half. Season fish with salt and pepper. Dip fish into butter, then into breadcrumbs, coating completely; place fish on baking sheet. Bake fish until crisp, brown and just cooked through, about 12 minutes.
• Meanwhile, stir mayonnaise, relish, dill and capers in small bowl to blend. Season tartar sauce with salt and pepper.
• Transfer fish to plates. Serve fish with tartar sauce.

OVEN FRIED CATFISH WITH DILL TARTAR SAUCE

Steps:

• Preheat oven to 450 degrees.
• Place breadcrumbs and melted butter in separate shallow dishes.
• Cut each fish fillet crosswise in half.
• Season fish with salt and pepper.
• Dip fish into butter, then into breadcrumbs, coating completely; place fish on baking sheet.
• Bake fish until crisp, brown and just cooked through, about 12 minutes.
• Meanwhile, stir mayonnaise, relish, dill and capers in small bowl to blend.
• Season tartar sauce with salt and pepper.
• Transfer fish to plates.
• Serve fish with tartar sauce.
• Recipe can be doubled.

SPICY CATFISH TENDERS WITH CAJUN TARTAR SAUCE

Steps:

• Prepare fish:
• Whisk together egg and hot sauce in a wide shallow dish. Stir in fish strips and let stand at room temperature at least 10 and up to 30 minutes.
• Pour enough oil into a 4- to 5-quart heavy pot to measure 2 inches and heat over moderate heat until thermometer registers 350°F.
• Stir together flour, cornmeal, salt, and Cajun seasoning in another wide shallow dish.
• Make tartar sauce:
• Stir together all sauce ingredients in a bowl and chill, covered, until ready to serve.
• Fry fish:
• Drain fish well in a colander. Dredge one fourth of fish in flour mixture, shaking off excess, then transfer to oil and fry, stirring occasionally with a slotted spoon, until golden and just cooked through, 1 1/2 to 2 minutes. Transfer with slotted spoon to paper towels to drain. Return oil to 350°F. Repeat procedure with remaining fish strips in 3 batches.
• Serve fish tenders hot with tartar sauce and lemon wedges.
• *Available for order: BlueChef (bluechef.com), The Spice Hunter (800-444-3016), and Mc Cormick (AASpices.com).