Fried Catfish with Spicy Pumpkin Seed Crust

Recipe Description

* Serves 4.

8 small catfish fillets
1 cup flour, seasoned with 1 teaspoon salt, and also ½ teaspoon freshly ground black pepper
vegetable oil for frying
2 eggs
? cup flour
1 teaspoon salt
? cup cornmeal
1 cup flat beer
2 jalapeno peppers, seeded, diced fine
? cup red bell pepper, finely diced
1 cup shelled pumpkin seeds
1 teaspoon chili flakes

In a large bowl, add eggs and beat.
Blend in flour and salt.
Add cornmeal and beer, a little at a time while whisking lightly.
Batter should be a little lumpy.
Let stand at room temperature for one hour.
Lightly fold in remaining ingredients.
Dust fish with seasoned flour and then batter to coat.
Place in hot oil (375 °F to 400 °F) until brown and crispy, about three to four minutes.
While fish are frying, prepare tartar sauce.
Plate will have some prepared coleslaw and lemon wedges.
Place fish on plate, place ramekin of tartar sauce on plate and garnish with fresh cilantro.