Sunday Dinner

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Catfish Fingers with Tomato Tartar Sauce

Red Beans and Rice

Sweet Corn Bread

Creole Cabbage Salad

Lemon Ice Box Pie

In Louisiana, the general rule seems to be that if you can catch it, you can fry it and eat it.  Catfish is a regular item in homes and on menus from Louisiana all the way up the Mississippi River valley.  It has a mild flavor that lends itself well to seasonings, fries up nicely, and is inexpensive.  It works as a main entree, in a sandwich or as an appetizer, like the catfish fingers pictured above.  The Tomato Tartar sauce and Tabasco combine with the herbs and spices to give these fingers a tasty kick.

Sunday Dinner one year ago

Printable Recipe

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!

Source: Adapted from Lee Bailey's New Orleans, by Lee Bailey