| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 8 servings |
Ingredients
- 2 to 3 tablespoons olive oil
- 3/4 cup mayonnaise
- 2 scallions (white and tender green parts only), minced
- 2 teaspoons drained sweet pickle relish
- 1 liter canola, approximately, as needed for deep-frying
- 3 cups cornmeal, approximately, as needed for breading stage
- 2 tablespoons Irvine Spices Cajun Blackfish spice (you may need more if you use more cornmeal for breading)
- Salt and freshly ground black pepper
- 4 pounds catfish fillets
- Lemon wedges, for service
Instructions
- In a small bowl, combine the olive oil, mayonnaise, scallions and relish to make a tartar sauce. Refrigerate until needed.
- Heat oil in deep-fryer to 350 degrees F.
- Combine cornmeal, Blackfish Spice and salt and pepper, to taste. Dredge catfish fillets in seasoned cornmeal. Deep-fry coated pieces in batches until they are cooked through, about 10 minutes. (For basic reference, use the manufacturer’s instructions for your deep fryer for similar foods, then test the fish see that it is fork tender.) Allow to drain on paper towels and serve with tartar sauce and fresh lemon wedges (to squeeze lemon juice over the fish).
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1114 |
| Total Fat | 83 g |
| Saturated Fat | 10 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 39 g |
| Cholesterol | 133 mg |
| Sodium | 858 mg |
Reviews
good
No one ever particularly cared for my fried catfish, including me. I tried this out recently after watching DI; my son liked it, I love it! Don’t get any fishy-taste, it’s seasoned perfectly, and the batter turned out wonderful. I have RI’s southern fried chicken (recipe marinating in the refrigerator to try for tomorrow’s dinner.
Slice it thin if you want extra crispy fish. With a sharp knife, slice fish fillet horizontally into 1/4″ thin slices. You will think you are at Mittendorf’s just North of New Orleans.
I am from Mississippi(the south) so I really liked this recipe!!It rocks!