INGREDIENTS
FOR BATTER:
- 5 5-8 ounce fillets
- 1/2 cup milk
- 1/2 cup water
- 1/2 cup Hellmann's mayonnaise
- 1 egg
- 1/4 cup Creole mustard
- 1 tsp granulated garlic
- 1 tbsp cracked black pepper
- 1 tsp salt
METHOD:
Cut catfish fillets into one and one half inch cubes. In a one quart
mixing bowl, combine all remaining ingredients, whisking well to
incorporate seasonings. Add catfish cubes and allow to set at room
temperature for fifteen minutes.
INGREDIENTS FOR BREADING:
- 3 cups yellow corn flour
- 1 1/2 tsps salt
- 2 tsps granulated garlic
- 1 1/2 tsps cracked black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp dry thyme
In a two quart mixing bowl, combine all breading ingredients. Mix
well to ensure proper blending of spices. Set aside.
INGREDIENTS FOR DEEP FRYING:
- 5 5-8 ounce fillets, cubed
- 1 1/2 quarts vegetable oil
METHOD:
In a home style deep fryer, such as a Fry Daddy or Fry Baby, preheat
oil according to manufacturer's instruction or to 375 degrees F.
Remove catfish cubes from batter mixture and place in yellow corn
flour. Coat beignets well on all sides and shake off excess breading.
Deep fry a few at a time until golden brown or until catfish floats
to top of fryer. Remove to drain board or paper towels and place
beignets in a hot chafing dish. Serve with cocktail or tartar sauce. |
