Beer-Battered Catfish With Homemade Tartar Sauce
4 to 6
6 Simmons 5-7 oz. Fillets cut into large strips.
Oil for frying.
1-1/2 cups all-purpose flour, divided.
1/2 cup cornstarch.
1 tablespoon Cajun seasoning.
1 teaspoon baking powder.
2 teaspoons salt.
1 cup beer.
Salt and pepper to taste.
Fresh lemon wedges.
1 cup mayonnaise.
1 tablespoon dill pickle, minced.
2 ounces fresh parsley, finely chopped.
1 tablespoon dried dill.
1 tablespoon sweet relish.
1 tablespoon fresh lemon juice.
1 teaspoon drained capers.
Dash hot sauce.
In a deep fryer, heat oil to 375°F. Combine 1/2 cup flour, cornstarch, Cajun seasoning, baking powder and salt. Whisk in beer until smooth.
Place remaining flour in a shallow bowl. Season fillets with salt and pepper, then lightly dust with flour.
Dip fillets in beer batter, allowing excess to drip off. Place catfish in oil a few pieces at a time. Fry until well browned on all sides, about 3 minutes.
Remove and drain on paper towels.
Serve with fresh lemon wedges, malt vinegar and Homemade Tartar Sauce for dipping.
Combine all ingredients in a small bowl; stir to combine. Refrigerate any excess.