Rock's Fried Catfish with Creole Tartar Sauce

Name: Rock's Fried Catfish with Creole Tartar Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 454 grams catfish fillets, cut into 1- by 3-inch strips; 1 Tbsp cornstarch; 0 teaspoons ground red pepper; 0 teaspoons hot sauce; 3 Tbsps fresh lemon juice; 237 milliliters milk; 2 Tbsps prepared mustard; 1 onion, thinly sliced; 1 teaspoons salt; 4 servings Creole Tartar Sauce; 4 servings Vegetable oil; 473 milliliters fish-fry mix

You can never have too many main course recipes, so give Rock's Fried Catfish with Creole Tartar Sauce a try. Watching your figure? This gluten free and pescatarian recipe has 294 calories, 21g of protein, and 20g of fat per serving. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of lemon juice, vegetable oil, cornstarch, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place first 7 ingredients in a large, heavy-duty zip-top plastic bag.

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Ziploc Bags

Add fish; seal and shake gently. Chill 1 hour.

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Shake

Fish

Pour oil to depth of 3/4 inch in a large, heavy-duty skillet; heat to 35

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Cooking Oil

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Frying Pan

Combine fish-fry mix and cornstarch in a separate large, heavy-duty zip-top plastic bag.

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Corn Starch

Fish

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Ziploc Bags

Remove fish from milk mixture.

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Fish

Milk

Place in bag in batches, and shake to coat.

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Shake

Fry fish, in batches, in hot oil 2 to 3 minutes on each side or until golden.

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Fish

Cooking Oil

Drain on paper towels. Separate onion slices into rings, and place over fish.

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Onion

Fish

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Paper Towels

Serve immediately with Creole Tartar Sauce.

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Tartar Sauce

*We used Zatarain's fish-fry mix for testing.

Ingredients you will need

Fish

Equipment

Ziploc Bags

Frying Pan

Paper Towels

Ingredients

Servings:

0teaspoons

freshly ground black pepper 454grams

catfish fillets, cut into 1- by 3-inch strips 1Tbsp

cornstarch 0teaspoons

ground red pepper 0teaspoons

hot sauce 3Tbsps

fresh lemon juice 237milliliters

milk 2Tbsps

prepared mustard 1

onion, thinly sliced 1teaspoons

salt 4servings

Creole Tartar Sauce 4servings

Vegetable oil 473milliliters

fish-fry mix

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Catfish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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 Thrive Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.