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Thin-Fried Catfish with Creole Rémoulade

Sep
12
2017
Thin-Fried Catfish with Creole Rémoulade
  • 8 U.S. Farm-Raised Catfish Fillets
  • 1 gallon vegetable oil
  • 3 cups fine ground yellow cornmeal
  • ½ cup flour
  • 3 tablespoons salt
  • 2 tablespoons black pepper
  • 1 teaspoon cayenne pepper

(optional)

  1. PREHEAT oil in deep fryer to 375° F. With a sharp knife, carefully cut fish into thin fillets. Each large fillet should yield 3 to 4 thin fillets. In a bowl, mix together remaining ingredients.
  2. DREDGE fish in cornmeal mixture to thoroughly coat fish.
  3. FRY 4 to 6 pieces at a time for 5 to 7 minutes, or until golden brown.
  4. DRAIN on paper towels and serve with Creole Rémoulade.

 

Creole Rémoulade

  • 1 cup mayonnaise
  • 2 tablespoons Creole mustard
  • 2 tablespoons capers
  • 2 tablespoons red onion, finely chopped
  • 1 tablespoons fresh parsley, finely chopped
  • 1 tablespoons lemon juice
  • 2 teaspoons blackening spice
  • 1 teaspoon paprika
  • 1 teaspoon hot sauce
  • ½ lemon, zested

 

  • COMBINE all ingredients in a bowl and stir together.

 

 

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