Rock'S Fried Catfish With Creole Tartar Sauce Recipe

Name: Rock'S Fried Catfish With Creole Tartar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon ground red pepper; 1 cup milk; 2 tablespoons prepared mustard; 3 tablespoons fresh lemon juice; 1/8 teaspoon hot sauce; 1 pound catfish fillets, cut into 1- by 3-inch strips; Vegetable oil; 2 cups fish-fry mix*; 1 tablespoon cornstarch; 1 onion, thinly sliced

Servings: persons

1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1 cup milk
2 tablespoons prepared mustard
3 tablespoons fresh lemon juice
1/8 teaspoon hot sauce
1 pound catfish fillets, cut into 1- by 3-inch strips
Vegetable oil
2 cups fish-fry mix*
1 tablespoon cornstarch
1 onion, thinly sliced

1
Place first 7 ingredients in a large, heavy-duty zip-top plastic bag. Add fish; seal and shake gently. Chill 1 hour.
2
Pour oil to depth of 3/4 inch in a large, heavy-duty skillet; heat to 350u00b0.
3
Combine fish-fry mix and cornstarch in a separate large, heavy-duty zip-top plastic bag. Remove fish from milk mixture. Place in bag in batches, and shake to coat.
4
Fry fish, in batches, in hot oil 2 to 3 minutes on each side or until golden. Drain on paper towels. Separate onion slices into rings, and place over fish. Serve immediately with Creole Tartar Sauce.
5
*We used Zatarain's fish-fry mix for testing.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon ground red pepper, 1 cup milk, and more.

Yes, Rock'S Fried Catfish With Creole Tartar Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rock'S Fried Catfish With Creole Tartar Sauce

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