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Fried Catfish With a Spicypumpkin Seed Crust With Hushpuppies and Cilantro Tartar Sauce
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Ingredients:
8 small catfish fillets
1 cup flour, seasoned with 1 tsp. salt and 1/2 tsp. freshly ground black pepper
Vegetable oil for frying
Ingredients for the Batter:
2 eggs
2/3 cup flour
1 tsp. salt
2/3 cup cornmeal
1 cup flat beer
2 jalapeno peppers, seeded and finely diced
1/3 cup red bell pepper, finely diced
1 cup shelled pumpkinseeds
1 tsp. chili flakes
Preparation for the Batter:
In a large bowl, add eggs and beat. Blend in flour and salt. Add cornmeal and beer, a little at a time while whisking lightly. Batter should be a little lumpy. Let stand at room temperature for 1 hour.
Lightly fold in remaining ingredients.
Preparation for the Fish:
Dust fish with seasoned flour and then batter to coat. Place in hot oil (375 to 400 degrees) until brown and crisp, about 3 to 4 minutes. While fish are frying, prepare tartar sauce.
Place fish on plate, add ramekin of tartar sauce and garnish with fresh cilantro; add a serving of prepared coleslaw and lemon wedges.
Notes: Catfish is the fifth most popular fish in the United States, ahead of salmon, scallops, sole, clams and crab. Commercially farmed channel catfish are the best tasting. The flavor is mild, the flesh is lean and an excellent source of protein. Catfish can be fried, broiled, baked, grilled, blackened, sauteed and stir-fried. If you can't find pumpkinseeds, try sesame seeds, sunflower seeds, roasted nuts or dried seeds from your own home-grown vegetables.
Yield: 4 servings We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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