Fleshy, tender and incredibly tasty catfish contains minimum number of bones. In the process of cooking, he retains all its juiciness and is very soft. Crispy crust of batter gives it an appetizing look, and the sauce perfectly shades its taste. Hashappi deep-fried corn donuts (served with fish and seafood) complement the classic southern fast food dish.
Recipe author – Chef Virginia Willis (USA) – Lecturer Kajun and Creole cuisine, author of books about outdoor activities, 2016 Laureate in the Health Category
Time:1 hour. 15 minutes. Difficulty: medium Servings: 4 – 6 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Deep Fried Catfish
- 450 gr catfish fillet
- 1 tbsp. whole-grain Dijon mustard
- 1 tbsp. l hot sauce
- 1 lightly beaten egg whites
- About 4 tbsp. vegetable oil, for deep fat
- 1/2 tbsp. cornmeal
- 1/2 tbsp. wheat flour
Provencal rustic sauce
- 1 tbsp. mayonnaise
- 1 tbsp. l chopped chives
- 1 tbsp. l squeezed lemon juice
- 1 tbsp. l whole-grain Dijon mustard
- 1/2 tsp hot sauce, or to taste
- 2 – 3 feathers of finely chopped green onions, only white and pale green parts
- 1 very finely chopped celery stalk
- 1 chopped garlic clove
Beer hashappi
- About 4 tbsp. vegetable oil, for deep fat
- 2 tbsp. cornmeal
- 2 tsp baking powder
- Pinch of cayenne pepper
- 1 tbsp. beer
- 2 large eggs
- 1 very finely chopped onion
Recipes with similar ingredients: catfish, Dijon mustard, sauce spicy, lemon juice, chives, mayonnaise, celery, pepper ground cayenne, light beer, eggs
Recipe preparation:
- In a large bowl, combine mustard, hot sauce and egg white. Add the fish and shake it so that the marinade covers it well. Cover lid and marinate in the refrigerator for 1 hour.
- Pour the oil into the cauldron, filling it with no more than a third. Heat the oil over medium heat to 180 ° C on a frying thermometer. Cover the plate with paper towels and place on the kitchen stove. In a shallow plate, combine corn and wheat flour and season with salt and pepper.
- Remove the fish from the marinade and sprinkle it with salt and pepper. Roll the fish in flour mixture on both sides and shake to remove excess batter. Gently put the fish in the oil, several pieces at a time. Fry for only 2 minutes, until golden brown and crisp. Transfer with a slotted spoon to the prepared a plate. Serve the fish in portions with a rustic sauce. Provencal for dipping. Country sauce Provencal: in a bowl mix mayonnaise, chives, lemon juice, mustard, spicy sauce, green onions, celery and garlic. Season with salt and pepper. and refrigerate for 1 hour to mix aromas. Try and, if necessary, add salt and pepper. Keep sauce in the refrigerator in a tightly closed container for 3 days. Serve chilled.
- Serve fish with shrimp in batter, sauce and beer hashappi.
Hashappi
In a large cast-iron cauldron, heat the oil to a temperature of 190 ° C for thermometer for frying. To make the dough, in a large bowl, mix cornmeal, baking powder, cayenne pepper and 1 tsp. salt. In In a second bowl or large measuring bowl, mix beer, eggs, and onions. Add salt, pepper and beat until smooth. Mix liquid dry ingredients, making as few movements as possible (the mixture should resemble wet sand, add more beer when if necessary). Cover the plate with paper towels and place on the stove. To fry the hashppappi, separate the dough with a spoon for medium-sized ice cream, and without condensing, lower it in hot oil. Roast for 3-5 minutes, sometimes turning over slotted spoon, until golden brown. Put it with a slotted spoon on prepared plate. Adjust the fire to maintain desired temperature, and do the same with the remaining test. Serve right away.
