Catfish Fingers with Tomato Tartar Sauce
These catfish fingers, dipped in a zesty and tangy sauce, are finger licking good!
Servings: 8
Equipment
Ingredients
For the Tomato Tartar sauce
- ½ cup tomato sauce
- ½ cup white wine
- 1 large garlic clove finely minced
- 1 cup mayonnaise
- 2 green onions white and light green parts chopped
- 2 tablespoons chopped gherkins
- 2 tablespoons chopped fresh flat-leaf parsley
- ½ teaspoon Tabasco or to taste
- ¼ teaspoon kosher salt
For the Catfish Fingers
- 1 pound catfish fillets about 3 fillets, cut into 3/4 x 3-inch strips
- 1 tablespoon Dijon mustard
- 1 tablespoon grainy Dijon mustard
- 2 teaspoons bottled horseradish
- 2 tablespoons dry white wine
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 cup finely ground yellow cornmeal
- ½ cup unbleached all-purpose flour
- ⅓ cup cornstarch
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper or to taste
- ¼ teaspoon dried thyme
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
For the Tomato Tartar Sauce
- In a small saucepan, bring the tomato sauce, wine, and garlic to a boil, stirring, over high. Reduce the heat to a simmer and reduce the mixture by half without stirring. Set aside to cool.
- In the bowl of a food processor, combine the cooled reduction, mayonnaise, green onions, and gherkins. Process until smooth or desired consistency. Transfer the mixture to a bowl and stir in the parsley, hot sauce, and salt. Season to taste. Cover and refrigerate for at least an hour. Sauce can be made a day in advance.
For the Catfish Fingers
- In a large resealable plastic bag, combine the wine, mustards, horseradish, salt, and pepper. Add the fish strips, close the bag, and toss to coat. Refrigerate for an hour.
- In a large heavy bottom pan, heat the oil to 350°F. In a shallow bowl, whisk together the cornmeal, flour, cornstarch, and seasonings. Dredge the fish strips into the mixture, shaking off any excess. Fry a few strips at a time until golden, about 4 minutes. Drain on paper towels and repeat with remaining fish, maintaining oil temperature. Serve with Tomato Tartar Sauce. Enjoy!
Nutrition
Calories: 395kcal | Carbohydrates: 28g | Protein: 13g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 660mg | Potassium: 369mg | Fiber: 3g | Sugar: 2g | Vitamin A: 269IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 2mg
