Directions
Crunchy Catfish Beignets
Details
- Prep Time:
15 min - Cook Time:
5 min - Ready Time:
20 min
Servings
2 servings
Ingredients
- 1 cup cornmeal
- 2 cup flour
- 1 tsp. kosher salt
- 1 1/2 tsp. black pepper
- 2 tablespoons old bay seasoning Mix all ingredients thoroughly and set aside.
Jalapeno Tartar Sauce:
- 2 cup mayonnaise
- Tablespoon chopped cappers
- 1oz. fresh cilantro
- Tablespoon brown mustard
- 1/2 tsp. Tabasco sauce
- 1 clove fresh garlic
- 1 Tbs. red wine vinegar
- 1 Tbs. fresh lemon juice
- 1 small jalapeno pepper stem removed. Place all ingredients in a food processor and puree well, scraping sides of bowl as needed. Place in container for later use.
For the Beignets:
- 2 catfish filets cleaned and cut into 1/2 by 4 1/2 inch strips
- 1 cup buttermilk
- 1 egg
- Canola Oil for frying at 350 degrees
Directions
Add egg to buttermilk and whisk thoroughly.
Place catfish strips first in buttermilk wash then in cornmeal and coat well.
Shake off any excess and carefully drop one by one into hot oil and deep fry for approx. 4-5 minutes or until a deep golden brown.
Remove from oil and drain on a paper towel.
Serve with jalapeno tartar sauce and a lime or lemon wedge.
Benny
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