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Before you jump to Crispy Catfish with Dilly Tarter Sauce recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
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We hope you got insight from reading it, now let’s go back to crispy catfish with dilly tarter sauce recipe. You can have crispy catfish with dilly tarter sauce using 13 ingredients and 9 steps. Here is how you do it.
The ingredients needed to prepare Crispy Catfish with Dilly Tarter Sauce:
- You need Catfish Nuggets or Filets Frozen or Fresh
- Use Buttermilk
- Prepare Egg
- Take Yellow Cornmeal
- Provide Wondra, or Regular Flour
- Provide Cornstarch
- Prepare Garlic Powder
- Use Cayenne Pepper
- Prepare Paprika
- Prepare Creole seasoning (if desired)
- You need Black Pepper and Salt, To Taste
- Provide Enough Oil To Halfway Cover Catfish In Large Pan
- Provide Dilly Tarter Sauce Recipe Follows!
Instructions to make Crispy Catfish with Dilly Tarter Sauce:
- Rinse and with paperwork, pat dry your catfish.
- Whisk egg in a bowl add milk and whisk until blended.
- In another bowl mix all your dry ingredients well.
- Pre-heat the oil in your pan to about 350° degrees
- Dip your cat fish nuggets in buttermilk and egg mixture. Shake of excess and dip in the dry mixture. Coat well!
- Carefully place your catfish nuggets in the pan, being careful not to overcrowd. Cook until golden brown, flipping once. Remove from oil, drain on papertowels and season with salt and pepper.
- Enjoy with Dilly Tarter Sauce! Recipe Follows!
- Dilly Tarter Sauce Mix 1 Cup Mayo * 1/4 Cup Minced Onion * 1/4 Cup Minced Dill Pickle * 2 Tablespoons Pickle Juice * Dash Of Salt and Pepper To Taste Mix All, Put In Fridge For One Hour To Let Flavors Combine.
Drain before serving with chips and tartar. Serve with a side of tangy tartar sauce to take it over the top. Coated in egg wash, dredged in a cornmeal and seasoned with a savory combo of McCormick® Red Pepper, Garlic Salt and Onion Powder, this is one crispy, delicious fried catfish recipe. Simple tartar sauce for deep fried seafood. It is better if prepared several hours before you will be using it, but it can be used immediately.
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