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.