Tartar Sauce-Battered Fried Fish

 


Tartar Sauce-Battered Fried Fish

Ingredients

1 cup mayonnaise (such as Duke’s) 

2 Tbsp. chopped fresh dill

2 Tbsp. chopped dill pickles

1 Tbsp. chopped capers

2 tsp. Dijon mustard

3/4 tsp. granulated sugar

1/2 tsp. Worcestershire sauce

1 tsp. garlic powder, divided

1 tsp. onion powder, divided

Canola oil

2/3 cup stone-ground white rice flour (such as Bob’s Red Mill)

2/3 cup ice-cold tap water

1 1/2 tsp. kosher salt, divided

6 (5- to 6-oz. each) skinless catfish fillets (about 2 lb. total)

Lemon wedges

Directions

Stir together mayonnaise, dill, pickles, capers, Dijon mustard, sugar, Worcestershire sauce, and 1/2 teaspoon each garlic powder and onion powder in a medium bowl. Cover and refrigerate.

Add oil to a Dutch oven, filling to a depth of 2 inches. Heat over medium until oil reaches 360°F. Whisk together rice flour, water, remaining 1/2 teaspoon each garlic powder and onion powder, 3 tablespoons of the mayonnaise mixture, and 1 teaspoon of the salt in a medium bowl. Working in 3 batches, dip catfish pieces, 1 at a time, into batter. Remove each piece from batter, letting excess drain into bowl. Add 2 catfish pieces, 1 at a time, to hot oil; cook, turning occasionally, until golden brown and crispy, about 4 minutes. Transfer fried fish to a wire rack set over a rimmed baking sheet. Repeat with remaining batter and catfish.

Sprinkle fried fish with remaining 1/2 teaspoon salt. Serve with lemon wedges and remaining mayonnaise mixture.

 

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