Catfish with Remoulade Sauce

1 c. buttermilk
1 T. cajun seasoning (or to taste)
1 t. cajun mustard
1 T. hot sauce (optional)
1-2 lbs. catfish fillet
1 c. flour
1/2 - 1 c. corn meal
Vegetable oil

Remoulade (recipe follows)

Mix buttermilk, seasoning, mustard and hot sauce. Check for taste. Marinate fish 2-8 hours. Mix flour and corn meal. (You can also add more cajun seasoning to the breading if you like). Dredge fillets in flour mix and fry in oil til nice and crispy. Drain on a rack over paper towel. Serve with remoulade or hot sauce. Or both, as I do.

Remoulade

1 cup mayo
2 T green onion, minced
1 clove garlic, minced
1 t. horseradish
2 T. cajun mustard (or other spicy mustard)
3 T. ketchup
1 t. hot sauce
1 t. worcestershire
2 T. fresh lemon juice
pinch of salt and cayenne
1 T. oil

Blend all ingredients, let sit in the fridge at least an hour before serving. Taste and adjust as desired.

Served with coleslaw and cornbread. (I like it with homemade macaroni and cheese too). Yum!


Variation: you can use all flour if you do not like cornmeal.

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