Catfish Beignets with Remoulade Dipping Sauce

Catfish Beignets with Remoulade Dipping Sauce Recipe - USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Catfish beignets with remoulade dipping sauce is a delicious and flavorful dish that combines the crispy texture of fried catfish with a tangy and spicy dipping sauce. This recipe is perfect for a special occasion or as a unique appetizer for a dinner party.

History

Catfish beignets are a popular dish in the southern United States, particularly in Louisiana. The dish is inspired by traditional beignets, which are a type of French pastry that is deep-fried and often served with powdered sugar. The addition of catfish to the beignet batter adds a savory twist to this classic dish.

Ingredients

2 tbsp vegetable oil
0.5 cup chopped onion
1 tsp salt
0.5 tsp cayenne pepper
1 lb (454 g) U.S. farm-raised catfish fillets, cut into 0.5 inch pieces
1 tsp chopped garlic
0.25 cup chopped green onions
3 eggs, beaten
1.5 cups milk
2 tsp baking powder
3.33 cups all-purpose flour
vegetable shortening for deep frying
1 tsp Rustic Rub
Remoulade Dipping Sauce

Rustic Rub

4 tbsp paprika
1.5 tbsp cayenne pepper
2.5 tbsp freshly ground black pepper
3 tbsp garlic powder
1.5 tbsp onion powder
3 tbsp salt
1.25 tbsp dried oregano

Remoulade Dipping Sauce

0.25 cup lemon juice
1.5 cups vegetable oil
0.5 cup chopped onions
0.5 cup green onions
0.25 cup chopped celery
2 tbsp prepared horseradish
3 tbsp Creole or whole-grain mustard
3 tbsp prepared yellow mustard
3 tbsp ketchup
3 tbsp chopped fresh parsley
1 tsp salt
0.25 tsp cayenne pepper

How to prepare

Heat oil in a large skillet over medium-high heat. Add onion and sauté for 3 minutes or until slightly wilted.
Season with 0.5 tsp of salt and 0.25 tsp of cayenne pepper. Add catfish pieces and sauté for 2 to 3 minutes.
Stir in garlic and green onions. Sauté for 1 minute. Remove from the heat and cool.
Mix eggs, milk, baking powder, and remaining 0.5 tsp salt and 0.25 tsp cayenne pepper. Add flour, 0.25 cup at a time, beating well until the batter is smooth. Fold in catfish mixture.
Heat shortening in a deep fryer or a large, heavy saucepan to 360°F (182°C) on a deep-frying thermometer.
Drop heaping spoonfuls of batter into the hot oil, one at a time.
When the beignets pop to the surface, roll them around with a slotted spoon to brown evenly. Drain on paper towels.
Sprinkle beignets with Rustic Rub and serve with Remoulade Dipping Sauce.

Rustic Rub

Mix all ingredients in a small bowl until well blended.
The rub mixture can be stored in an airtight container for up to 3 months.

Remoulade Dipping Sauce

Place all ingredients in a food processor and process for 30 seconds.
Use immediately or refrigerate the sauce for several days in an airtight container.

Variations

Substitute the catfish with shrimp or crab meat for a different flavor.
Add chopped bell peppers or jalapeños to the batter for a spicy kick.
Serve the beignets with a different dipping sauce, such as tartar sauce or aioli.

Cooking Tips & Tricks

Make sure to cut the catfish fillets into small pieces to ensure that they cook evenly and quickly.

- Be careful not to overmix the batter, as this can result in tough beignets.

- Use a deep fryer or a heavy saucepan with plenty of vegetable shortening to ensure that the beignets cook evenly and become crispy.

- Serve the beignets immediately after frying to enjoy them at their best.

Serving Suggestions

Catfish beignets with remoulade dipping sauce can be served as an appetizer or as a main dish with a side of salad or vegetables.

Cooking Techniques

Sauté the onions and catfish before adding them to the batter to enhance their flavors.

- Use a deep fryer or a heavy saucepan with plenty of vegetable shortening to ensure that the beignets cook evenly and become crispy.

Ingredient Substitutions

Substitute the catfish with another type of white fish, such as tilapia or cod.

- Use gluten-free flour and breadcrumbs for a gluten-free version of this recipe.

Make Ahead Tips

The batter can be prepared in advance and stored in the refrigerator for up to 24 hours.

- The remoulade dipping sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve the catfish beignets on a platter with a garnish of fresh parsley or lemon wedges. - Arrange the beignets in a decorative pattern on a serving plate for an elegant presentation.

Pairing Recommendations

Serve the catfish beignets with a side of coleslaw or potato salad for a classic southern meal.

- Pair the dish with a crisp white wine or a cold beer to complement the flavors of the beignets.

Storage and Reheating Instructions

Store any leftover beignets in an airtight container in the refrigerator for up to 2 days.

- Reheat the beignets in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of catfish beignets with remoulade dipping sauce contains approximately 350 calories.

Carbohydrates

Each serving of catfish beignets with remoulade dipping sauce contains approximately 35 grams of carbohydrates.

Fats

Each serving of catfish beignets with remoulade dipping sauce contains approximately 20 grams of fats.

Proteins

Each serving of catfish beignets with remoulade dipping sauce contains approximately 15 grams of proteins.

Vitamins and minerals

Catfish is a good source of vitamins B12 and D, as well as minerals like selenium and phosphorus.

Alergens

This recipe contains fish, eggs, and wheat, which are common allergens. It may also contain soy if vegetable oil is used.

Summary

Catfish beignets with remoulade dipping sauce are a rich source of proteins and fats, with moderate amounts of carbohydrates. They also provide essential vitamins and minerals.

Summary

Catfish beignets with remoulade dipping sauce are a delicious and unique dish that combines the crispy texture of fried catfish with a tangy and spicy dipping sauce. This recipe is perfect for a special occasion or as a flavorful appetizer for a dinner party. Enjoy the savory flavors of the catfish beignets with the zesty kick of the remoulade dipping sauce for a truly memorable dining experience.

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. I was visiting a small fishing village in Louisiana, where the locals were known for their love of catfish dishes. As I wandered through the bustling market, the scent of freshly caught seafood wafted through the air, enticing me to explore further.

I stumbled upon a quaint little food stall run by an elderly woman named Mama Cécile. She had a twinkle in her eye and a warm smile that instantly made me feel welcome. As I perused her menu, one particular item caught my eye - Catfish Beignets with Remoulade Dipping Sauce. I had never heard of such a dish before, but I was intrigued by the idea of combining crispy fried catfish with a tangy remoulade sauce.

Mama Cécile noticed my interest and beckoned me over to her stall. She explained that the recipe had been passed down through generations in her family, originating from her great-grandmother who was a renowned chef in New Orleans. She graciously offered to teach me how to make the dish, and I eagerly accepted.

We started by preparing the catfish fillets, slicing them into bite-sized pieces and marinating them in a mixture of buttermilk, hot sauce, and Cajun spices. While the catfish soaked up the flavors, Mama Cécile showed me how to make the remoulade sauce from scratch. It was a complex blend of mayonnaise, mustard, chopped pickles, capers, and a secret combination of spices that Mama Cécile refused to divulge.

Next, we moved on to the beignet batter. Mama Cécile whisked together flour, cornmeal, baking powder, and a dash of sugar, then slowly added in beer until the batter was smooth and slightly thick. She explained that the beer was the key to achieving a light and airy texture in the fried beignets.

Once everything was prepared, Mama Cécile heated up a pot of oil and began frying the catfish beignets in small batches. The scent of crispy fried goodness filled the air, making my stomach growl with anticipation. After a few minutes, the beignets emerged golden brown and perfectly cooked.

As we plated the dish and drizzled the remoulade sauce on top, Mama Cécile beamed with pride. She urged me to take the first bite, and as I did, I was transported to flavor heaven. The catfish was tender and flavorful, with a crispy exterior that gave way to a moist and flaky interior. The remoulade sauce added a zesty kick that complemented the richness of the catfish perfectly.

I savored every bite, marveling at the combination of flavors and textures in Mama Cécile's Catfish Beignets with Remoulade Dipping Sauce. It was a dish unlike anything I had ever tasted before, and I knew that I had stumbled upon a true culinary gem.

Since that day in the fishing village, I have made Mama Cécile's recipe countless times, sharing it with friends and family who have all fallen in love with its unique and delicious flavors. I am grateful to Mama Cécile for passing down her family recipe to me, and I will always cherish the memories of that day spent learning how to make Catfish Beignets with Remoulade Dipping Sauce from a true Louisiana culinary master.