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Catfish Beignets with Remoulade Dipping Sauce

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Description Edit

A catfish recipe.

  • Makes about 1 cup of Rustic rub and 2 cups of remoulade dipping sauce

Ingredients Edit

Rustic Rub Edit

Remoulade Dipping Sauce Edit

Directions Edit

  1. Heat oil in a large skillet over medium-high heat. Add onion and sauté for 3 minutes or until slightly wilted.
  2. Season with ½ teaspoon of the salt and ¼ teaspoon of the cayenne pepper. Add catfish pieces and sauté for 2 to 3 minutes.
  3. Stir in garlic and green onions. Sauté for 1 minute. Remove from the heat and cool.
  4. 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.
  5. Heat shortening in a deep fryer or a large, heavy saucepan to 360°F on a deep-frying thermometer.
  6. Drop heaping spoonfuls of batter into the hot oil, one at a time.
  7. When the beignets pop to the surface, roll them around with a slotted spoon to brown evenly. Drain on paper towels.
  8. Sprinkle beignets with Rustic Rub and serve with Remoulade Dipping Sauce.

Rustic Rub Edit

  1. Mix all ingredients in a small bowl until well blended.
  2. The rub mixture can be stored in an airtight container for up to 3 months.

Remoulade Dipping Sauce Edit

  1. Place all ingredients in a food processor and process for 30 seconds.
  2. Use immediately or refrigerate the sauce for several days in an airtight container.

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