Pan-Fried Catfish Fingers with Lemony Tartar Sauce and Hushpuppies
INGREDIENTS
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1 1/2 pounds catfish fillets, cut on the diagonal into 1-inch strips
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1/2 cup buttermilk
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2 tablespoons Creole mustard
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1 tablespoon Essence, recipe follows
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1 tablespoon minced garlic
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2 teaspoons red hot sauce
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Vegetable oil, for frying
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1 cup flour
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2/3 cup cornmeal
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1 tablespoon salt
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1 recipe Lemony Tartar Sauce, for serving, recipe follows
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2 1/2 tablespoons paprika
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2 tablespoons salt
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2 tablespoons garlic powder
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1 tablespoon black pepper
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1 tablespoon onion powder
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1 tablespoon cayenne pepper
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1 tablespoon dried oregano
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1 tablespoon dried thyme
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1 cup mayonnaise
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2 1/2 tablespoons finely chopped cornichons
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1 tablespoon minced drained capers
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2 teaspoons freshly minced green onions
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1 teaspoon freshly minced parsley leaves
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1 teaspoon freshly chopped chives
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1 teaspoon freshly minced tarragon leaves
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1/2 teaspoon Creole or Dijon mustard
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1/2 teaspoon finely grated lemon zest
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1 teaspoon lemon juice
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Salt
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Freshly ground white pepper
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Vegetable oil, for frying
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1 cup yellow cornmeal
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1 cup all-purpose flour
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2 teaspoons sugar
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1 1/2 teaspoons salt
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1 1/4 teaspoons Essence
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon freshly ground black pepper
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2 eggs, beaten
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1 cup buttermilk
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1 large onion, grated
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1/2 cup finely chopped green onions
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2 jalapenos, seeded and minced
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