03-13-2004, 05:49 AM
[size 4]Daphne Lodge Fried Catfish with Homemade Tartar Sauce[/size][size 2]
[/size] [size 2]
For the tartar sauce[/size] [size 2]
1 cup mayonnaise[/size] [size 2]
1/2 cup finely chopped dill pickles [/size] [size 2]
1/2 cup finely chopped onion [/size] [size 2]
For the catfish[/size] [size 2]
2 cups cornmeal[/size] [size 2]
1 teaspoon salt [/size] [size 2]
2 cups whole milk[/size] [size 2]
4 fresh catfish fillets[/size] [size 2]
Vegetable oil for deep frying[/size] [size 2]
For garnish: lemon wedges[/size][size 2]
1. To prepare the tartar sauce, mix the mayonnaise, pickles and onion in a small bowl; set aside.
2. To prepare the catfish, mix cornmeal and salt in a shallow dish or on a piece of wax paper. Place milk in another shallow dish. Dip catfish fillets in milk, then dredge in the cornmeal mixture. Set aside on a wax paper-lined baking sheet.
3. Fill a deep fryer or large, deep skillet half full with oil and heat to 350 degrees F on a deep-frying thermometer. Add fillets, two at a time to the hot oil, and fry for 2 to 3 minutes on each side or until golden brown and fish flakes easily when tested with a fork. Drain on paper towels. Place catfish on a warm serving platter and garnish with lemon wedges. Serve immediately with tartar sauce. [/size]
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[/size] [size 2]
For the tartar sauce[/size] [size 2]
1 cup mayonnaise[/size] [size 2]
1/2 cup finely chopped dill pickles [/size] [size 2]
1/2 cup finely chopped onion [/size] [size 2]
For the catfish[/size] [size 2]
2 cups cornmeal[/size] [size 2]
1 teaspoon salt [/size] [size 2]
2 cups whole milk[/size] [size 2]
4 fresh catfish fillets[/size] [size 2]
Vegetable oil for deep frying[/size] [size 2]
For garnish: lemon wedges[/size][size 2]
1. To prepare the tartar sauce, mix the mayonnaise, pickles and onion in a small bowl; set aside.
2. To prepare the catfish, mix cornmeal and salt in a shallow dish or on a piece of wax paper. Place milk in another shallow dish. Dip catfish fillets in milk, then dredge in the cornmeal mixture. Set aside on a wax paper-lined baking sheet.
3. Fill a deep fryer or large, deep skillet half full with oil and heat to 350 degrees F on a deep-frying thermometer. Add fillets, two at a time to the hot oil, and fry for 2 to 3 minutes on each side or until golden brown and fish flakes easily when tested with a fork. Drain on paper towels. Place catfish on a warm serving platter and garnish with lemon wedges. Serve immediately with tartar sauce. [/size]
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