Bayou catfish
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Catfish fillet |
| Tabasco | ||
| Pepper and salt to taste | ||
| 3 | Eggs; beaten | |
| 1½ | cup | Corn meal |
| Cooking oil | ||
| ½ | cup | Chopped onion |
| ¾ | cup | Oil |
| ¼ | cup | Tarragon vinegar |
| 2 | teaspoons | Salt |
| ½ | cup | Brown Creole mustard |
| 2 | teaspoons | Paprika |
| ¾ | cup | Cayenne pepper |
| 2 | mediums | Cloves garlic; pressed |
| ½ | cup | Green onion |
Directions
REMOULADE SAUCE
Rub fish with Tabasco, salt and pepper. Set aside for an hour. Then dredge in corn meal. Fry quickly in deep fry for 3-4 minutes or until golden brown. Serve with cocktail sauce or Remoulade Sauce. Blend onion, vinegar, mustard, paprika, pepper, salt and garlic in blender 50-60 seconds. Add green onions and blend ½ second. Chill overnight.
Posted to recipelu-digest Volume 01 Number 628 by "Joe" <Broutek@...> on Jan 29, 1998