Fried Catfish Dipping Sauce Recipes

DEEP FRIED CATFISH BITES WITH A KICKBACK SAUCE

Steps:

• 1. DIPPING SAUCE
• 2. Gather your ingredients.
• 3. Add the mayonnaise, brown mustard, lime juice, honey, brown sugar, mustard powder, and Worcestershire sauce in a medium bowl.
• 4. Whisk to combine.
• 5. Season with hot sauce and salt to your own particular tastes.
• 6. Mix until all the ingredients are thoroughly incorporated.
• 7. Cover, and reserve.
• 8. Chef's Note: If you have the time, allow the dipping sauce to sit for 2 to 3 hours, or overnight. This will help give the ingredients a chance to know each other.
• 9. THE CATFISH
• 10. Gather your ingredients.
• 11. Cut the catfish into bite-sized pieces, and reserve.
• 12. Add the flour, cornmeal, baking powder, 1 teaspoon of salt and the cayenne pepper to a large bowl.
• 13. Whisk to combine.
• 14. Chef's Note: Adjust the salt to your own tastes, or leave it out altogether.
• 15. Add the beer.
• 16. Whisk until there are no lumps and the mixture is completely smooth.
• 17. Chef's Tip: If you have any left over beer, you should drink it down. We don't want anything wasted.
• 18. Chef's Note: If the batter is still a bit thick, add some water to thin it down.
• 19. Mix the remaining 1-teaspoon of salt with the pepper, garlic powder, and paprika and/or dill, if using.
• 20. Use this to lightly season the fish on both sides.
• 21. Chef's Note: You will probably have more of the salt/pepper/garlic mixture than what you need. Discard any that's left.
• 22. Preheat your oil to 350f (176c).
• 23. Chef's Tip: If you have a deep fryer, most are preset to this temperature. If you are using a pot, then use a thermometer to keep the temperature as close to 350f (176c) as possible.
• 24. Dip a piece of catfish into the batter and then carefully place into the hot oil.
• 25. Chef's Tip: Place several pieces into the oil, but don't overcrowd.
• 26. Keep the catfish moving in the oil so that they don't stick.
• 27. Fry until the catfish bites are nice and brown, about 3 to 4 minutes.
• 28. Place the cooked catfish on a paper towel, and repeat for the remaining catfish.
• 29. Chef's Tip: To keep the catfish warm, you might want to place them on a paper-towel lined baking sheet. Preset the oven to 200f (94c), and keep them in there until ready to serve.
• 30. Chef's Note: If you have any batter left over, and you probably will, drizzle it into the hot oil, and make some crunchies, put them in the plate and lay the catfish on top. I think some people like the crunchies more than the catfish.
• 31. To serve, add to a serving plate, with the dipping sauce on the side. Add a few lemon wedges, and there you go. Enjoy.
• 32. Keep the faith, and keep cooking.

NEELY'S MEMPHIS-STYLE CATFISH

Steps:

• Preheat a deep-fryer to 375 degrees F.
• Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce.
• Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture.
• Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper.
• Serve with Remoulade Sauce.
• Mix all the ingredients in a small bowl.

SOUTHERN FRIED CATFISH WITH SPICY CREAM SAUCE

Steps:

• BEAT eggs, buttermilk and Frank's RedHot Sauce in 2-qt. shallow dish. Add fish fillets and turn to coat well.
• MIX cornmeal, flour, garlic powder, salt and pepper on a sheet of waxed paper.
• DREDGE fillets in cornmeal mixture.
• DEEP-FRY fillets, 2 pieces at a time, in 350°F oil about 5 min. until golden and fish flakes. Splash on Frank's RedHot Sauce and serve with Tangy Dipping Sauce.

CATFISH POPPERS WITH SPICY DIPPING SAUCE

Steps:

• Combine the salt, Cajun seasoning and flour in a bowl.
• In another bowl, whisk together the eggs and milk.
• First dredge the fish in the flour, then dip in the eggs and finally dredge in the breadcrumbs.
• Fry the catfish pieces in about 1/2" of oil heated to 375 degrees.
• Fry about 2-3 minutes on each side, or until golden brown.
• Drain and serve with the Spicy Dipping Sauce.
• Spicy Dipping Sauce: Combine the mayonnaise, cocktail sauce, lemon juice, red pepper and Old Bay in a bowl.
• Chill, covered, until ready to serve with the poppers.

OVEN-FRIED CATFISH WITH RéMOULADE SAUCE

Steps:

• Make fish:
• Preheat oven to 500°F with rack in middle.
• Brush a baking pan with 2 tablespoons oil.
• Combine bread crumbs, cornmeal, and 1 teaspoon salt in a large sealable plastic bag and shake to mix.
• Season fish with salt and pepper on both sides. Working with 1 piece at a time, dip fish in eggs, letting excess drip off, then put in bag and shake to coat well with crumbs.
• Transfer fish to baking pan and bake until undersides are golden, about 6 minutes. Drizzle fish with remaining 2 tablespoons oil, then carefully turn over and cook until golden and just cooked thourough, about 6 minutes more.
• Make rémoulade while fish bakes:
• Whisk together all rémoulade ingredients and salt to taste. Serve fish with sauce on the side.