Fried catfish with tartar sauce
This tender fish with a crispy, spicy breading is traditionally prepared in the south of the USA. The secret ingredient buttermilk makes the catfish particularly juicy. Served with tartar sauce, this fish fillet is a special kind of taste treat.
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- 750 g fish fillet of catfish
- 230 g corn flour
- 1 tsp onion ground, dried
- 1 tbsp garlic powder
- ½ tsp cayenne pepper
- ½ tsp black pepper
- salt to taste
- 500 ml vegetable oil
- 360 ml buttermilk
- 1 cucumber pickled
- 2 tablespoons capers
- 2-3 sprigs dill
- ½ lemon
- 230 g mayonnaise
- 1 tsp Dijon mustard
- Salt to taste
- Black pepper to taste
- Roughly chop the catfish fillets.
- Mix the flour in a bowl with onions, garlic, pepper and salt.
- Heat vegetable oil in a deep frying pan.
- Dip the fish in buttermilk.
- Then coat in flour and spices.
- Fry the breaded fish in the heated oil for 4-5 minutes on each side until golden brown.
- Place the fish pieces on a wire rack to allow excess oil to drip off.
- For the sauce: finely chop the pickle, capers and dill.
- Squeeze the lemon, reserving 2 tablespoons of lemon juice.
- Mix all ingredients for the tartar sauce well in a bowl.
- Serve the fried fish fillets with the tartar sauce.
If buttermilk is not available - simply mix 360 ml of milk with 3 tablespoons of lemon juice and let steep for 10 minutes.
- Lemon squeezer
Calories: 1291kcalCarbohydrates: 36gProtein: 32gFat: 118gSaturated Fat: 75gPolyunsaturated Fat: 20gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 85mgSodium: 459mgPotassium: 672mgFiber: 3gSugar: 5gVitamin A: 243IUVitamin C: 7mgCalcium: 150mgIron: 2mg
* The nutritional values in this recipe are approximate and may differ slightly from the actual value.
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