Courtesy of Hoffman Media.
- Fried Catfish
- Peanut oil or other mild-flavored oil, for frying
- 1 cup heavy whipping cream
- 2 Tbsp. hot sauce
- 1 1/2 cups plain white cornmeal
- 1 1/2 cups masa harina
- 4 Tbsp. Cajun seasoning, such as Verrones
- 10 catfish fillets (4 to 5 lbs.)
- Coleslaw (optional)
- Creole Tartar Sauce
- 1 cup mayonnaise
- 1/2 cup Creole mustard
- 2 Tbsp. minced shallot
- 2 Tbsp. finely chopped green onion
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. minced garlic
- 1 tsp. salt
- 1 tsp. hot sauce
- 1/2 tsp. ground black pepper
- Jalapeño Relish
- 6 jalapeño peppers, seeded and chopped (about 1 lb.)
- 1/2 cup sugar
- 1/2 cup apple cider vinegar
- 1 tsp. dry mustard
- 1 tsp. celery salt
- 1/4 tsp. ground turmeric
- 1 cup finely chopped red onion
1.) In a large Dutch oven or other large pot, pour oil to a depth of 4 inches, and heat over medium heat until it reads 375º on a candy or deep-fry thermometer.
2.) In a shallow dish, stir together cream and hot sauce. In another shallow dish, stir together cornmeal, masa harina, and Cajun seasoning.
3.) Coat each fish fillet in cream mixture, then dredge in cornmeal mixture. Fry fillets in batches in hot oil until golden brown and cooked through, about 8 minutes.
4.) Transfer to a paper-towel-lined plate to drain. Serve with Creole Tartar Sauce, Jalapeño Relish, and coleslaw, if desired.
Creole Tartar Sauce
1.) In a medium bowl, whisk together mayonnaise, mustard, shallot, green onion, lemon juice, garlic, salt, hot sauce, and pepper. Cover and refrigerate until serving. Can be made up to 2 days ahead.
1.) To the work bowl of a food processor, add jalapeños and salt; process until smooth.
2.) In a small saucepan, bring sugar, vinegar, dry mustard, celery salt, and turmeric to a boil over medium heat. Reduce heat to a simmer; add jalapeño mixture and onion, and cook 10 minutes. Let cool to room temperature before serving. Refrigerate for up to 1 week.