BBQ and Grilling News from Around the U.S. May 14-20 | Grilling with Rich BBQ and Grilling News from Around the U.S. May 14-20


Barbecue & Grilling Weekly News: May 14 – May 20

Posted By: Richard Wachtel
Published: May 20, 2016


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Barbecue and Grilling news from May 14 – May 20

 

RECIPE OF THE WEEK:

Fried Catfish with Tartar Sauce

  ,   

May 20, 2016

Directions

1To make the tarter sauce, combine all the ingredients in a small mixing bowl, whisk well, then set aside

2Heat 2 inches of oil in a large skillet or a deep fryer to 350 F. Combine the cornmeal, pepper, salt, granulated garlic, an onion powder on a large plate and mix well. Rinse the fillets, then lightly dust them with the seasoned cornmeal.

3Dredge through the buttermilk, then lay one side in the cornmeal mixture and press lightly to make sure the cornmeal sticks. Flip and press the other side. Gently lay each fillet in the hot oil and cook for 2 to 3 minutes, then flip and cook for 2 to 3 minutes longer or until the coating is crunchy and the fish is cooked thoroughly.

4Remove the fillets and drain on paper towels., then serve with the tarter sauce on the side. In Mississippi, it's also traditional to serve catfish with a slice of yellow onion or a whole scallion.

Ingredients

1 cup Mayonnaise

2 tablespoons sweet pickle relish

1 tablespoon yellow onion (finely diced)

1 1/2 Tablespoons lemon juice

Pinch Kosher Salt

Pinch Black Pepper (coarsely ground)

Catfish

Canola Oil

2 Cups self-rising yellow cornmeal

1 tablespoon black pepper (coarsely ground)

1 1/2 Tablespoons Kosher Salt

1 teaspoon granulated garlic

1 teaspoon onion powder

4 catfish fillets

1 cup buttermilk

Catfish (Optional)

Slices of Yellow or Scallions

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