Catfish Beignets Remoulade Dipping Sauce

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Catfish Beignets Remoulade Dipping Sauce

Ingredients

Catfish Beignet

  • 2 tablespoons vegetable oil

  • 1/2 cup chopped onion

  • 1 teaspoon salt

  • 1/2 teaspoon cayenne pepper

  • 1 pound U.S. Farm-Raised Catfish fillets, cut into 1/2-inch pieces

  • 1 teaspoon chopped garlic

  • 1/4 cup chopped green onions

  • 3 eggs, beaten

  • 1 1/2 cups milk

  • 2 teaspoons baking powder

  • 3 1/3 cups all-purpose flour

  • Vegetable shortening for deep frying

  • 1 teaspoon Rustic Rub (recipe follows)

Rustic Rub

  • 4 tablespoons paprika

  • 1 1/2 tablespoons cayenne pepper

  • 2 1/2 tablespoons freshly ground black pepper

  • 3 tablespoons garlic powder

  • 1 1/2 tablespoons onion powder

  • 3 tablespoons salt

  • 1 1/4 tablespoons dried oregano

Remoulade Dipping Sauce

  • 1/4 cup lemon juice

  • 1 1/2 cup vegetable oil

  • 1/2 cup chopped onions

  • 1/2 cup green onions

  • 1/4 cup chopped celery

  • 2 tablespoons prepared horseradish

  • 3 tablespoons Creole or whole-grain mustard

  • 3 tablespoons prepared yellow mustard

  • 3 tablespoons ketchup

  • 3 tablespoons chopped fresh parsley

  • 1 teaspoon salt

  • 1/4 teaspoon cayenne pepper

Instructions

  1. Heat oil in a large skillet over medium-high heat. Add onion and sauté for 3 minutes or until slightly wilted. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne pepper. Add catfish pieces and sauté for 2 to 3 minutes. Stir in garlic and green onions. Sauté for 1 minute. Remove from the heat and cool.

  2. Mix eggs, milk, baking powder and remaining 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper. Add flour, 1/4 cup at a time, beating well until the batter is smooth. Fold in catfish mixture.

  3. Heat shortening in a deep fryer or a large, heavy saucepan to 360°F on a deep-frying thermometer. Drop heaping spoonfuls of batter into the hot oil, one at a time. When the beignets pop to the surface, roll them around with a slotted spoon to brown evenly. Drain on paper towels. Sprinkle beignets with Rustic Rub and serve with Remoulade Dipping Sauce.

  4. For Rustic Rub: Mix all ingredients in a small bowl until well blended. The rub mixture can be stored in an airtight container for up to 3 months. Makes about 1 cup.

  5. For Remoulade Dipping Sauce: Place all ingredients in a food processor and process for 30 seconds. Use immediately or refrigerate the sauce for several days in an airtight container. Makes 2 cups.