Hushpuppy Battered Catfish Nuggets With Spicy Tartar Sauce Recipes

HUSH PUPPIES

Steps:

• In a large bowl, combine the cornmeal, flour, baking powder and salt. Whisk the egg, milk and onion; add to dry ingredients just until combined. , In a cast-iron Dutch oven or an electric skillet, heat oil to 365°. Drop batter by tablespoonfuls into oil. Fry until golden brown, 2 to 2-1/2 minutes. Drain on paper towels. Serve warm.

HUSH PUPPY BATTERED CATFISH NUGGETS WITH SPICY TARTAR SAUCE

Steps:

• Stir together first 7 ingredients in a medium bowl; let stand 5 minutes.
• Pour oil in a large deep skillet over medium heat (oil should be to a depth of 1/2 inch in skillet); heat oil to 350°F.
• Pat catfish dry with paper towels, and cut into bite-size pieces. Dredge catfish pieces in flour, and then dip in hush puppy batter mixture.
• Add catfish pieces into hot oil, and fry, in batches, 3 to 4 minutes on each side or until golden. Serve with spicy tartar sauce.

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.

CRAB HUSH PUPPIES WITH TARTAR SAUCE

Steps:

• Make tartar sauce:
• Stir together all ingredients and season with salt and pepper.
• Make hush puppies:
• Preheat oven to 200°F.
• Heat 2 inches oil to 375°F in a wide 5-quart heavy pot over medium heat. While oil heats, mince and mash garlic to a paste with a pinch of salt, then whisk together with eggs, buttermilk, and scallions in a bowl.
• Whisk together cornmeal, flour, baking powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl, then stir in buttermilk mixture until just combined. Stir in crabmeat.
• Working in batches of 10, carefully drop tablespoons of batter into oil and fry, turning occasionally, until golden-brown, about 3 minutes per batch. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 375°F between batches.
• Serve hush puppies with tartar sauce.
• What to drink:
• Schloss Saarstein 1st Growth Riesling Kabinett '08