Crunchy Catfish Beignets

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Crunchy Catfish Beignets

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Here is one of my favorite recipe for this classic southwestern dish that I used to eat once a week while I was living in Las Vegas at a restaurant called Z Tejas House. This one is perfect for drinking with nice cold beer on a hot summer day outside and in fact if you add some fresh tortillas and some coleslaw you can make a great fish taco.



Crunchy Catfish Beignets

On 07/03/2011 (Monday) at 12:56 am by Benny.
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  • Prep Time:
    15 min
  • Cook Time:
    5 min
  • Ready Time:
    20 min


2 servings


  • 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


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.



Step by step in photos here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

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