Catfish Beignets with Remoulade Dipping Sauce

Description
A catfish recipe.
 * Makes about 1 cup of Rustic rub and 2 cups of remoulade dipping sauce

Ingredients

 * 2 tablespoons vegetable oil
 * ½ cup chopped onion
 * 1 teaspoon salt
 * ½ teaspoon cayenne pepper
 * 1 pound U.S. farm-raised catfish fillets, cut into ½-inch pieces
 * 1 teaspoon chopped garlic
 * ¼ cup chopped green onions
 * 3 eggs, beaten
 * 1½ cups milk
 * 2 teaspoons baking powder
 * 3⅓ cups all-purpose flour
 * vegetable shortening for deep frying
 * 1 teaspoon Rustic Rub
 * Remoulade Dipping Sauce

Rustic Rub

 * 4 tablespoons paprika
 * 1½ tablespoons cayenne pepper
 * 2½ tablespoons freshly ground black pepper
 * 3 tablespoons garlic powder
 * 1½ tablespoons onion powder
 * 3 tablespoons salt
 * 1¼ tablespoons dried oregano

Remoulade Dipping Sauce

 * ¼ cup lemon juice
 * 1½ cup vegetable oil
 * ½ cup chopped onions
 * ½ cup green onions
 * ¼ 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
 * ¼ 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.
 * 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

 * 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

 * 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.