Catfish Fingers with Tomato Tartar Sauce

makes about 18 fingers


For the Tomato Tartar sauce

1/2 cup tomato sauce

1/2 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

1/2 teaspoon Tabasco or to taste

1/4 teaspoon kosher salt


For the Catfish Fingers

1 pound catfish fillets (about 3 fillets), cut into 3/4- by 3-inch strips

1 Tablespoon Dijon mustard

1 Tablespoon grainy Dijon mustard

2 teaspoons bottled horseradish

2 Tablespoons dry white wine

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 cup finely ground yellow cornmeal

1/2 cup unbleached all-purpose flour

1/3 cup cornstarch

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper or to taste

1/4 teaspoon dried thyme

1/4 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder


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! 


Printed from thegalleygourmet.net