Fried Catfish Bites With spicy Tartar Sauce

August 1, 2017
Recipe by: Swiss Diamond Chefs

In the south, summer time is a time for food, fun and family, and nothing brings a family together for fun and food like a good old fashion fish fry.  A day on the lake is topped by frying up that day’s catch.  Catfish is a relatively low calorie fish, which has a mild flavor and is rich in vitamin B12. The spicy tartar sauce brings a creamy finish to the crunchy fish. This main dish is sure to make the entire family happy, just make sure you cook enough!  Serve with Southern Summer Succotash to complete the meal.


Prep Time: 20 Minutes
Cook Time: 5 Minutes
Yield: 4 Servings
Difficulty: Easy

Ingredients

For the Fish:

  • 1 1/2 cup cornmeal
  • 1 tbsp. Granulated garlic
  • 1 tsp. onion powder
  • 1 tsp. cayenne pepper (use less if you don’t want it spicy)
  • 1 tsp.  white pepper powder
  • 2 tsp. salt
  • 1 1/2 cups buttermilk
  • 4 6-ounce catfish fillets (cut in small chunks)
  • 1 lemon wedged

Pro Tip:  Use the freshest fish available.

For the Spicy Tartar Sauce:

  • 1 cup mayonnaise
  • 1 tsp. onion powder
  • 1 tsp. Dijon mustard
  • 3 tbsp. hot pepper relish
  • 1 clove garlic minced
  • Salt and pepper to taste
  • Hot sauce to taste (optional)
 Print Recipe

Directions

For the fish:

  1. Fill a Swiss Diamond Dutch Oven half way with vegetable oil, heat until oil reaches 375 degrees F.
  2. In a large bowl mix together, cornmeal, garlic, onion powder, cayenne, white pepper and salt.
  3. Dip each fish chunk in buttermilk and then into the corn meal mixture.
  4. Deep fry the fish a few pieces at a time, moving them around so they don't stick. Fry until brown and crispy, about 3 to 4 minutes or more depending on the size.
  5. Remove from the pot with a slotted spoon place on a cookie rack, not a paper towel, to ensure crispness.. Repeat with the remaining fillets.

For the Spicy Tartar Sauce:

  1. In a mixing bowl, stir all ingredients until uniformly combined. Cover with plastic wrap and place in the refrigerator for at least 1 hour (up to 24 hours) before serving.

To serve: Season the fish with lemon juice and Serve with spicy tartar sauce.