Catfish Beignets with Remoulade Dipping Sauce
Recipe Description
A catfish recipe.* Makes about 1 cup of Rustic rub and 2 cups of remoulade dipping sauce
Ingredients
- 2 tablespoons vegetable oil
- ½ cup chopped onion
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- 1 pound U.S. farm-raised catfish fillets, cut into ½-inch pieces
- 1 teaspoon chopped garlic
- ¼ cup chopped green onions
- 3 eggs, beaten
- 1½ cups milk
- 2 teaspoons baking powder
- 3? cups all-purpose flour
- vegetable shortening for deep frying
- 1 teaspoon #Rustic Rub|Rustic Rub
- #Remoulade Dipping Sauce|Remoulade Dipping Sauce ==
- 4 tablespoons paprika
- 1½ tablespoons cayenne pepper
- 2½ tablespoons freshly ground black pepper
- 3 tablespoons garlic powder
- 1½ tablespoons onion powder
- 3 tablespoons salt
- 1¼ tablespoons dried oregano ==
- ¼ cup lemon juice
- 1½ cup vegetable oil
- ½ cup chopped onions
- ½ cup green onions
- ¼ cup chopped celery
- 2 tablespoons prepared horseradish
- 3 tablespoons Creole mustard|Creole or whole-grain mustard
- 3 tablespoons prepared yellow mustard
- 3 tablespoons ketchup
- 3 tablespoons chopped fresh parsley
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- Heat oil in a large skillet over medium-high heat. Add onion and sauté for 3 minutes or until slightly wilted.
- Season with ½ teaspoon of the salt and ¼ teaspoon of the cayenne pepper. Add catfish pieces and sauté for 2 to 3 minutes.
- Stir in garlic and green onions. Sauté for 1 minute. Remove from the heat and cool.
- Mix eggs, milk, baking powder and remaining ½ teaspoon salt and ¼ teaspoon cayenne pepper. Add flour, ¼ cup at a time, beating well until the batter is smooth. Fold in catfish mixture.
- Heat shortening in a deep fryer or a large, heavy saucepan to 360°F on a deep-frying thermometer.
- Drop heaping spoonfuls of batter into the hot oil, one at a time.
- When the beignets pop to the surface, roll them around with a slotted spoon to brown evenly. Drain on paper towels.
- Sprinkle beignets with #Rustic Rub|Rustic Rub and serve with #Remoulade Dipping Sauce|Remoulade Dipping Sauce. ==
- Mix all ingredients in a small bowl until well blended.
- The rub mixture can be stored in an airtight container for up to 3 months. ==
- Place all ingredients in a food processor and process for 30 seconds.
- Use immediately or refrigerate the sauce for several days in an airtight container.
This article uses material from the "Catfish Beignets with Remoulade Dipping Sauce" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
