Recipe#10980
Title: Catfish 04
From: rbrokaw@qualcomm.comNewsgroups: rec.food.recipes
Subject: Uncle Boudreaux's Catfish with Tartar Sauce
Date: 22 Jun 1997 21:05:46 -0600
Message-ID: <5okp6a$p0h$1@mack.rt66.com>
Uncle Boudreaux's Catfish with Tartar Sauce
6 Catfish Fillets1/2 cup all-purpose Flour
Canola Oil for frying
2 Egg Whites, slightly beaten
2 Tbsp Milk
1/2 tsp Creole Spice
1 cup Masa Harina (cornmeal)
Lemon slices & Parsley sprigs for garnish
Mix Tartar Sauce, set aside.
Pat fish dry with paper towels. Dredge in flour; set aside. Coat the
bottom of a large heavy skillet with 1/8" of oil. Heat over Med-High heat.
In shallow dish combine egg whites, milk and Creole spice. Dip both sides
of floured fish in egg-milk mixture. Dredge in cornmeal; turn to coat
well. Shake off excess. Fry 4-5 minutes each side (Med-High Heat). Drain
on paper towels. Serve HOT.
Tartar Sauce Ingredients:
2/3 cup Mayonnaise
1 Tbsp finely chopped Dill Pickles
5 pitted Green Olives, finely chopped
2 Scallions, finely chopped
1 Tbsp Lemon Juice
1/4 tsp Cayenne Pepper