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Beer-Battered Catfish with Homemade Tartar Sauce

Sep
12
2017
Beer-Battered Catfish with Homemade Tartar Sauce
  • 6 U.S. Farm-Raised Catfish Fillets, cut into large strips
  • Oil for frying
  • 1½ cups all-purpose flour, divided
  • ½ cup cornstarch
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon baking powder
  • 2 teaspoons salt
  • 1 cup beer
  • Salt and pepper to taste
  • Fresh lemon wedges
  • Malt vinegar
  1. In a deep fryer, heat oil to 375°F. COMBINE ½ cup flour, cornstarch, Cajun seasoning, baking powder and salt. Whisk in beer until smooth.
  2. PLACE remaining flour in a shallow bowl. Season fillets with salt and pepper, then lightly dust with flour.
  3. DIP fillets in beer batter, allowing excess to drip off. PLACE catfish in oil a few pieces at a time. Fry until well browned on all sides, about 3 minutes.
  4. REMOVE and drain on paper towels.
  5. SERVE with fresh lemon wedges, malt vinegar and Homemade Tartar Sauce for dipping.

 

Tartar Sauce

  • 1 cup mayonnaise
  • 1 tablespoon dill pickle, minced
  • 2 ounces fresh parsley, finely chopped
  • 1 tablespoon dried dill
  • 1 tablespoon sweet relish
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon drained capers
  • Dash hot sauce
  1. COMBINE all ingredients in a small bowl; stir to combine. Refrigerate any excess.

 

 

 

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