DEEP FRIED CATFISH BITES WITH A KICKBACK SAUCE

Deep Fried Catfish Bites with a Kickback Sauce image

I love good catfish, and these have just the right amount of flavor in the coating so that they don't overpower the taste of the fish. Add to that a kickback dipping sauce, and you have all the ingredients for a great meal. You can even use the leftover batter to make hushpuppies. So, you ready... Let's get into the...

Provided by Andy Anderson !

Time 40m

Number Of Ingredients 23

Ingredients

DIPPING SAUCE
1/2 c mayonnaise
2 Tbsp spicy brown mustard
1 Tbsp fresh lime juice
1 Tbsp fresh honey
1 tsp brown sugar, firmly packed
1/2 tsp mustard powder
1/2 tsp worcestershire sauce
hot sauce, to taste (i like frank's)
salt, kosher variety, to taste
THE CATFISH
1 c flour, all purpose variety
1 c yellow cornmeal
1 Tbsp baking powder
2 tsp salt, kosher variety, or to taste
1/2 tsp cayenne pepper
12 oz amber beer
24 oz catfish fillets
1 Tbsp black pepper, freshly ground, or to taste
1 tsp garlic powder
tsp ground paprika/dill or both (optional)
peanut oil, my favorite oil for deep-frying.
lemon wedges (for serving)

Steps:

1. DIPPING SAUCE
2. Gather your ingredients.
3. Add the mayonnaise, brown mustard, lime juice, honey, brown sugar, mustard powder, and Worcestershire sauce in a medium bowl.
4. Whisk to combine.
5. Season with hot sauce and salt to your own particular tastes.
6. Mix until all the ingredients are thoroughly incorporated.
7. Cover, and reserve.
8. Chef's Note: If you have the time, allow the dipping sauce to sit for 2 to 3 hours, or overnight. This will help give the ingredients a chance to know each other.
9. THE CATFISH
10. Gather your ingredients.
11. Cut the catfish into bite-sized pieces, and reserve.
12. Add the flour, cornmeal, baking powder, 1 teaspoon of salt and the cayenne pepper to a large bowl.
13. Whisk to combine.
14. Chef's Note: Adjust the salt to your own tastes, or leave it out altogether.
15. Add the beer.
16. Whisk until there are no lumps and the mixture is completely smooth.
17. Chef's Tip: If you have any left over beer, you should drink it down. We don't want anything wasted.
18. Chef's Note: If the batter is still a bit thick, add some water to thin it down.
19. Mix the remaining 1-teaspoon of salt with the pepper, garlic powder, and paprika and/or dill, if using.
20. Use this to lightly season the fish on both sides.
21. Chef's Note: You will probably have more of the salt/pepper/garlic mixture than what you need. Discard any that's left.
22. Preheat your oil to 350f (176c).
23. Chef's Tip: If you have a deep fryer, most are preset to this temperature. If you are using a pot, then use a thermometer to keep the temperature as close to 350f (176c) as possible.
24. Dip a piece of catfish into the batter and then carefully place into the hot oil.
25. Chef's Tip: Place several pieces into the oil, but don't overcrowd.
26. Keep the catfish moving in the oil so that they don't stick.
27. Fry until the catfish bites are nice and brown, about 3 to 4 minutes.
28. Place the cooked catfish on a paper towel, and repeat for the remaining catfish.
29. Chef's Tip: To keep the catfish warm, you might want to place them on a paper-towel lined baking sheet. Preset the oven to 200f (94c), and keep them in there until ready to serve.
30. Chef's Note: If you have any batter left over, and you probably will, drizzle it into the hot oil, and make some crunchies, put them in the plate and lay the catfish on top. I think some people like the crunchies more than the catfish.
31. To serve, add to a serving plate, with the dipping sauce on the side. Add a few lemon wedges, and there you go. Enjoy.
32. Keep the faith, and keep cooking.