Cornmeal Crusted Catfish Goujenettes with Tartar Sauce

Ingredients

• 1 cup mayonnaise (Chef Cooper prefers Dukes)
• Juice and zest of 1 lemon
• 1 tablespoon minced sweet pickles
• 1/2 tablespoon chopped capers
• 1 tablespoon minced sweet onion
• 2 teaspoon creole mustard
• Dash Tabasco
• Salt and pepper
• 3 cup oil for frying
• 4 catfish fillets, cut into long fingers
• 1/2 cup seasoned flour
• 3 eggs, lightly beaten
• 1/2 cup yellow cornmeal
• 1 tablespoon buttermilk

Cooking Instructions

METHOD:

Combine the mayonnaise, lemon juice and zest, sweet pickles, capers, onion, mustard, Tabasco, salt, and pepper. Chill in the refrigerator.

Heat oil in a cast iron skillet to 350°F. Season the catfish with salt and pepper. Dredge in the flour, dip into the egg wash, then dredge in the cornmeal to completely coat. Drop into the oil and fry until golden brown, about 3 to 5 minutes. Season with salt. Serve with the tartar sauce.

Round Out the Meal:

With Sweet Onion Slaw (recipe below).

Kid Friendly:

Serve with roasted potato wedges.

Sweet Onion Slaw 1 sweet onion, thinly sliced 2 cups thinly sliced savoy cabbage 2 carrots, thinly sliced 3 scallions, thinly sliced 1 Tablespoon chopped cilantro 6 Tablespoons mayonnaise 2 Tablespoons sour cream 1/4 teaspoon celery seed 1 Tablespoon sugar 1/2 cup cider vinegar Pinch cayenne pepper Salt and pepper In a bowl, combine all the ingredients. Chill in the refrigerator.