Catfish Beignets with Remoulade Dipping Sauce

Description
A catfish recipe.

Ingredients

 * 2 tablespoons vegetable oil
 * 1/2 cup chopped onion
 * 1 teaspoon salt
 * 1/2 teaspoon cayenne pepper
 * 1 pound U.S. Farm-Raised Catfish fillets, cut into 1/2-inch pieces
 * 1 teaspoon chopped garlic
 * 1/4 cup chopped green onions
 * 3 eggs, beaten
 * 1 1/2 cups milk
 * 2 teaspoons baking powder
 * 3 1/3 cups all-purpose flour
 * Vegetable shortening for deep frying
 * 1 teaspoon Rustic Rub (recipe follows)
 * Remoulade Dipping Sauce (ingredients follow)
 * For Rustic Rub:
 * 4 tablespoons paprika
 * 1 1/2 tablespoons cayenne pepper
 * 2 1/2 tablespoons freshly ground black pepper
 * 3 tablespoons garlic powder
 * 1 1/2 tablespoons onion powder
 * 3 tablespoons salt
 * 1 1/4 tablespoons dried oregano
 * For Remoulade Dipping Sauce:
 * 1/4 cup lemon juice
 * 1 1/2 cup vegetable oil
 * 1/2 cup chopped onions
 * 1/2 cup green onions
 * 1/4 cup chopped celery
 * 2 tablespoons prepared horseradish
 * 3 tablespoons Creole or whole-grain mustard
 * 3 tablespoons prepared yellow mustard
 * 3 tablespoons ketchup
 * 3 tablespoons chopped fresh parsley
 * 1 teaspoon salt
 * 1/4 teaspoon cayenne pepper

Directions
1. Heat oil in a large skillet over medium-high heat. Add onion and sauté for 3 minutes or until slightly wilted. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne pepper. Add catfish pieces and sauté for 2 to 3 minutes. Stir in garlic and green onions. Sauté for 1 minute. Remove from the heat and cool.

2. Mix eggs, milk, baking powder and remaining 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper. Add flour, 1/4 cup at a time, beating well until the batter is smooth. Fold in catfish mixture.

3. Heat shortening in a deep fryer or a large, heavy saucepan to 360°F on a deep-frying thermometer. Drop heaping spoonfuls of batter into the hot oil, one at a time. When the beignets pop to the surface, roll them around with a slotted spoon to brown evenly. Drain on paper towels. Sprinkle beignets with Rustic Rub and serve with Remoulade Dipping Sauce.

4. For Rustic Rub: Mix all ingredients in a small bowl until well blended. The rub mixture can be stored in an airtight container for up to 3 months. Makes about 1 cup.

5. For Remoulade Dipping Sauce: Place all ingredients in a food processor and process for 30 seconds. Use immediately or refrigerate the sauce for several days in an airtight container. Makes 2 cups.