SOUTHERN FRIED MUD PUPPIES W/JALAPENO RANCH TARTAR SAUCE #RSC

Southern Fried Mud Puppies W/Jalapeno Ranch Tartar Sauce #RSC image

Provided by Wildflour

Time 40m

Yield 40-50 nuggets, 4 serving(s)

Number Of Ingredients 19

8 skinless catfish fillets, cut up large bite-sized or 3 lbs skinless catfish fillets
2 cups flour
1 cup seasoned dry bread crumb
1 cup cornmeal
1 tablespoon Hidden Valley Original Ranch Dips Mix
1 teaspoon salt
1 teaspoon cayenne pepper
1/2 teaspoon fresh cracked black pepper
1 cup buttermilk
1 teaspoon sriracha sauce, can sub favorite hot sauce
1 cup heavy mayonnaise
1/4 cup Greek yogurt
1/4-1/3 cup chopped pickled jalapeno pepper, to taste
2 teaspoons hidden valley original ranch dip mix
2 teaspoons fresh squeezed lemon juice
1 teaspoon minced shallot
2 teaspoons minced fresh parsley or 1 teaspoon dried parsley
peanut oil (for frying, about 1 quart)
2 lemons, cut into wedges

Steps:

For the tartar sauce: Stir all ingredients well in medium bowl, cover and chill.
For the catfish: Cut catfish into large bite-sized pieces ( 1 1/2 x 1 1/2 inches). In one pie dish, combine flour, breadcrumbs, cornmeal, dip mix, salt, cayenne and pepper. In second pie dish, whisk buttermilk with sriracha sauce. Set a cooling rack over one baking sheet. Line a second one with newspaper.
Heat oil in deep pot or dutch oven to 375 degrees. Adjust flame to keep at correct temperature.
Toss each catfish nugget into the buttermilk mixture with a fork, rest on fork over dish and let excess drip away, toss into flour mixture and coat, tossing with other hand. Place onto cooling rack to dry. (Double-dip if you prefer more breading.) Let all dry and rest for about 5 minutes before frying.
Fry a "test piece" for about 3-5 minutes til golden and fish is done in the middle. (Flakes when broken in half.) *Write down the time so you know how long to fry the rest. *This depends on what oil you are using, how hot your oil is and how thick your catfish fillets are. Every fish varies just a bit. ;) Fry about 8-10 pieces at a time *not overcrowding*. Place cooked fish onto newspaper-lined baking sheet as you go. (Keep warm in low oven if desired.) Serve just as is or transfer to a platter. Eat hot and enjoy with tartar sauce and lemon wedges!