Catfish Poppers with Jalapeño Tartar Sauce
- Catfish Poppers
- 2/3 cup(s) unbleached all-purpose flour
- 1 teaspoon(s) sea salt
- 1 teaspoon(s) Cajun seasoning
- 1 large egg
- 1/4 cup(s) low fat milk
- 1 1/2 cup(s) panko (Japanese-style breadcrumbs)
- 1 3/4 pound(s) catfish fillets, cut into 1xC2xBD-inch pieces
- 1 tablespoon(s) canola oil for frying
- JalapexC3xB1o Tartar Sauce
- 1 cup(s) prepared tartar sauce
- 1 tablespoon(s) sliced pickled jalapexC3xB1o peppers, finely minced
- 1 teaspoon(s) lemon juice
- 1/8 teaspoon(s) sea salt
- 1/8 teaspoon(s) freshly ground pepper
- For the Jalapeño Tartar Sauce, stir jalapeño peppers, lemon juice, salt and pepper into tartar sauce. Taste and adjust seasoning. Cover and chill until ready to serve.
- For the Catfish Poppers, combine flour, salt and Cajun seasoning on a plate. In a shallow bowl, whisk together egg and milk. Place breadcrumbs on another plate. Dredge catfish pieces in flour mixture and then dip in egg mixture. Dredge in breadcrumbs. Set aside. Pour oil to a depth of about an inch in a large skillet; heat to 375°F. Fry catfish pieces, in batches, for 2 to 3 minutes on each side or until golden brown. Drain on paper towels. Serve with Jalapeño Tartar Sauce. Yield: 6 to 8 appetizer servings.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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