Mississippi-Style Catfish Strips with Spicy Tartar Sauce

Name: Mississippi-Style Catfish Strips with Spicy Tartar Sauce
Yield: feeds 3 to 4
Ingredients: 1 pound catfish fillets; 1/2 cup buttermilk; 1 egg, slightly beaten; 1 1/2 teaspoons plus 2 tablespoons Creole Seasoning (page 167); 1/2 cup cornmeal; 1/2 cup flour; 3 cups vegetable oil; 1 cup mayonnaise; 1/4 cup finely diced Garlic Dill Pickles (page 130); 2 tablespoons lemon juice; 1 1/2 teaspoons minced garlic; 1 tablespoon Worcestershire sauce; 1 teaspoon grated onion; 1/2 teaspoon kosher salt; 1 tablespoon minced fresh dill; 1 1/2 teaspoons lemon pepper; Tabasco sauce

January 24, 2012

We give catfish a good soaking in seasoned buttermilk before we coat and fry it. It tenderizes and sweetens up the fish, which we serve with our favorite spicy tartar sauce. You’ll find it on our appetizer menu every day and in a sandwich on Fridays.

Cooks' Note

If you’re making catfish to serve in a sandwich or as a fried fish dinner, you can keep the fillets large instead of cutting them into strips.

Recipe notes

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