Tuesday, March 18, 2008

Fried Catfish, Tarter Sauce and Fritters

This is a good down-home Southern meal. I have been looking forward to cooking this all week. I am somewhat cooking the fritters as a covert operation. My husband does not like black-eyed peas. I know, can you believe anyone from the South not liking black-eyed peas? I don't think the homegirlz will go for them either. I am going to try to get rid of them while I'm cooking and with my fingers crossed I'm hoping they will like the fritters and I will be very vague about what's in them. Also, anything they can put ketchup on is always a winner in their book!

Fried Catfish - Pat dry four catfish fillets with paper towels and salt and pepper both sides. In a bowl large enough to accommodate the fillets, make a wet dipping mixture using one large egg beaten, 1/4 cup milk and one teaspoon yellow mustard. In another bowl pour in 1-1/2 cup of all-purpose flour. Season flour with salt and pepper and 1/4 teaspoon cayenne. Heat vegetable oil in large frying pan (oil should come halfway up side of frying pan) to 350 degrees. Dip fillet in wet mixture and dust with dry mixture until golden brown.

Tarter Sauce - In a medium bowl, combine 3/4 cup mayonnaise, 2 tablespoons sour cream, 2 teaspoons fresh lemon juice, 1/4 teaspoon salt, 1/8 teaspoon cayenne and a pinch sugar and mix well. Fold in 2 tablespoons grated onions, 1 tablespoon chopped fresh dill (or 1/2 teaspoon dry dill) and 1 tablespoon pickle relish. Serve chilled.

Fritters - In a medium bowl mash two cans of drained black-eyed peas with a fork. Once the peas are mashed add in 1/2 cup cooked, chopped bacon, 1/3 cup chopped roasted red peppers, salt and pepper and 1 tablespoon all-purpose flour, to bind patties. Form pea mixture in to patties. In a frying pan over medium heat 3 tablespoons vegetable oil and 1 tablespoon butter. Before placing patties in skillet, lightly dust with flour seasoned with salt and a pinch of cayenne pepper. Brown on both sides until crispy

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