Cajun Deep-Fried Catfish Appetizers Recipe
Serves/Makes: 4
Ingredients:
- 1 pound catfish fillets, skinned and cut into 1-inch pieces
- 1 teaspoon ground hot red pepper, cayenne
- 4 teaspoons salt
- 4 eggs, lightly beaten
- 2 cups corn flour, or substitute all-purpose flour
- Vegetable oil for deep frying
- Creole Tartar Sauce (see the recipe below)
- Pat the pieces of catfish completely dry with paper towels and season them on all sides with the red pepper and salt. Immerse the pieces, three or four at a time, in the beaten eggs, then roll them about in the flour to coat them evenly. As you proceed, arrange coated pieces of catfish in one layer on wax paper.
- Preheat oven to its lowest setting. At the same time, line a large shallow baking dish with a double thickness of paper towels and place it in the middle of the oven.
- Pour vegetable oil into a deep fryer or large heavy saucepan to a depth of 2 or 3 inches and heat the oil until it reaches a temperature of 375°F on a deep-frying thermometer.
- Deep-fry the catfish, seven or eight pieces at a time, turning them about with a slotted spoon for about 3 minutes, or until they are crisp and golden brown. As they brown, transfer the finished pieces to the paper-lined dish and keep them warm in the oven while you deep-fry the rest.
- To serve, arrange the catfish attractively on a large heated platter and a toothpick into each piece. Spoon the Creole Tartar Sauce into a bowl and present it separately.
- To makes 2 to 3 cups:
- 3 egg yolks
- 1 1/2 cups olive oil
- 1 tablespoon Creole mustard
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons salt
- 1/2 cup finely chopped scallions, including 3 inches of the green tops
- 1/2 cup finely chopped fresh parsley, preferably Italian flat-leaf
- 1/2 cup finely chopped dill pickles
- With a wire whisk or electric beater, beat the egg yolks vigorously in a deep bowl for about 2 minutes, until they thicken and cling to the whisk or beater when it is lifted from the bowl.
- Beat in 1/2 cup of the oil, 1/2 teaspoon at a time, making sure each addition is absorbed before adding more. By the time 1/2 cup of oil has been beaten in, the sauce should have the consistency of thick cream. Pour in the remaining oil in a slow, think stream, beating constantly.
- Add the Creole mustard, red pepper and salt, and continue to beat until the sauce is smooth. Then stir in the chopped scallions, parsley and pickles, and taste for seasoning.
- The Creole Tartar Sauce may be served immediately. Or, if you prefer, it may be covered tightly and refrigerated for 2 or 3 days before serving.
This recipe for Cajun Deep-Fried Catfish Appetizers serves/makes: 4
Main Ingredient: Catfish
Preparation Method: Deep Fried
Cuisine: Cajun
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