Catfish Fingers with Tomato Tartar Sauce
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Category: Main Dishes posted by: kyates17
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Go BackIngredients:
For the Tomato Tartar sauce
1/2 cup tomato sauce
1/2 cup white wine
1 large garlic clove, finely minced
1 cup mayonnaise
2 green onions, white and light green parts chopped
2 Tablespoons chopped gherkins
2 Tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon Tabasco or to taste
1/4 teaspoon kosher salt
For the Catfish Fingers
1 pound catfish fillets (about 3 fillets), cut into 3/4- by 3-inch strips
1 Tablespoon Dijon mustard
1 Tablespoon grainy Dijon mustard
2 teaspoons bottled horseradish
2 Tablespoons dry white wine
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup finely ground yellow cornmeal
1/2 cup unbleached all-purpose flour
1/3 cup cornstarch
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper or to taste
1/4 teaspoon dried thyme
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Directions:
or the Tomato Tartar Sauce
In a small saucepan, bring the tomato sauce, wine, and garlic to a boil, stirring, over high. Reduce the heat to a simmer and reduce the mixture by half without stirring. Set aside to cool.
In the bowl of a food processor, combine the cooled reduction, mayonnaise, green onions, and gherkins. Process until smooth or desired consistency. Transfer the mixture to a bowl and stir in the parsley, hot sauce, and salt. Season to taste. Cover and refrigerate for at least an hour. Sauce can be made a day in advance.
For the Catfish Fingers
In a large resealable plastic bag, combine the wine, mustards, horseradish, salt, and pepper. Add the fish strips, close the bag, and toss to coat. Refrigerate for an hour.
In a large heavy bottom pan, heat the oil to 350° F. In a shallow bowl, whisk together the cornmeal, flour, cornstarch, and seasonings. Dredge the fish strips into the mixture, shaking off any excess. Fry a few strips at a time until golden, about 4 minutes. Drain on paper towels and repeat with remaining fish, maintaining oil temperature. Serve with Tomato Tartar Sauce. Enjoy!
