Catfish Beignets With Zesty Tartar Sauce

Name: Catfish Beignets With Zesty Tartar Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: Global
Ingredients: 1 teaspoons active dry yeast; 680 grams catfish fillets; 79 milliliters beer (not dark); 3 egg whites; 414 milliliters all-purpose flour; 2 dashes hot sauce; 118 milliliters 2% reduced-fat milk; 1 teaspoons Old Bay seasoning, divided; 177 milliliters frozen diced onion, red and green bell pepper, and celery; 1 teaspoon salt; 3 servings Zesty Tartar Sauce; 2 Tbsps vegetable oil, divided; 3 servings Vegetable oil

Catfish Beignets With Zesty Tartar Sauce is a pescatarian recipe with 3 servings. One serving contains 735 calories, 51g of protein, and 29g of fat. This recipe covers 37% of your daily requirements of vitamins and minerals. It works well as a main course. From preparation to the plate, this recipe takes roughly 30 minutes. If you have vegetable oil, egg whites, vegetable oil, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Sprinkle fillets evenly with salt and 1/4 tsp. Old Bay seasoning. Arrange fillets on a lightly greased rack in an aluminum foil-lined broiler pan.

Ingredients you will need

Old Bay Seasoning

Salt

Equipment you will use

Aluminum Foil

Broiler Pan

Bake at 425 for 20 to 25 minutes or until fish flakes with a fork and is opaque throughout. Finely chop fish.

Ingredients you will need

Fish

Equipment you will use

Oven

Cook diced onion, bell pepper, and celery in 1/2 Tbsp. hot oil in a small skillet over medium-high heat, stirring often, 3 to 4 minutes or until tender.

Ingredients you will need

Bell Pepper

Celery

Onion

Cooking Oil

Equipment you will use

Frying Pan

Cook beer in a small saucepan over medium-low heat 5 minutes or until a thermometer registers 105 to 11

Ingredients you will need

Beer

Equipment you will use

Kitchen Thermometer

Sauce Pan

Remove from heat; add yeast, and let stand 5 minutes.

Ingredients you will need

Yeast

Transfer yeast mixture to a large bowl; stir in vegetables, milk, flour, hot sauce, catfish, remaining 1 Tbsp. oil, and remaining 1 tsp. Old Bay seasoning.

Ingredients you will need

Old Bay Seasoning

Vegetable

Hot Sauce

Catfish

All Purpose Flour

Yeast

Milk

Cooking Oil

Equipment you will use

Bowl

Cover and let rise in a warm place (85), free from drafts, 30 minutes.

Beat egg whites at medium speed with an electric mixer until soft peaks form. Fold into catfish mixture.

Ingredients you will need

Egg Whites

Catfish

Equipment you will use

Hand Mixer

Pour vegetable oil to a depth of 2 inches into a Dutch oven or electric deep-fat fryer; heat to 36

Ingredients you will need

Vegetable Oil

Equipment you will use

Dutch Oven

Drop batter, by heaping tablespoonfuls, into hot oil; fry, in batches, 3 to 4 minutes or until golden brown, turning once.

Ingredients you will need

Cooking Oil

Drain on a wire rack over paper towels.

Equipment you will use

Paper Towels

Wire Rack

Serve with tartar sauce and, if desired, lemon wedges.

Ingredients you will need

Lemon Wedge

Tartar Sauce

Note: Keep beignets warm in a 225 oven for up to 30 minutes.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

1teaspoons

active dry yeast 680grams

catfish fillets 79milliliters

beer (not dark)3

egg whites 414milliliters

all-purpose flour 2dashes

hot sauce 118milliliters

2% reduced-fat milk 1teaspoons

Old Bay seasoning, divided 177milliliters

frozen diced onion, red and green bell pepper, and celery 1teaspoon

salt 3servings

Zesty Tartar Sauce 2Tbsps

vegetable oil, divided 3servings

Vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Catfish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.