RECIPE OF THE WEEK: Beer-Battered Catfish with Homemade Tartar Sauce

There are many different ways to serve fish and an equally diverse array of fish to choose as the centerpiece of such meals. For many, catfish is the quintessential option for lunch or dinner. In the United States, catfish is a largely southern delicacy, and it is served predominately across Texas, Louisiana, Tennessee, and Georgia. However, anyone with access to fresh catfish can whip up a tasty serving.

Catfish has a mild, slightly sweet flavor with a dense, moist texture. Since it is less flaky than other white fish when cooked, it holds up better when cooked in certain ways, such as frying. Catfish lovers can enjoy this recipe for Beer-Battered Catfish with Homemade Tartar Sauce courtesy of U.S. Farm-Raised Catfish. Recipe serves 6.

CATFISH INGREDIENTS

6 U.S. Farm-Raised Catfish fillets, cut into large strips

Oil for frying

1 1/2 cups all-purpose flour, divided

1/2 cup cornstarch

1 Tablespoon Cajun seasoning

1 teaspoon baking powder

2 teaspoons salt

1 cup beer

Salt and pepper to taste

Fresh lemon wedges

Malt vinegar

TARTER SAUCE INGREDIENTS

1 cup mayonnaise

1 Tablespoon dill pickle, minced

2 ounces fresh parsley, finely chopped

1 Tablespoon dried dill

1 Tablespoon sweet relish

1 Tablespoon fresh lemon juice

1 teaspoon drained capers

Dash hot sauce

DIRECTIONS: In a deep fryer, heat oil to 375 F. Combine 1/2 cup flour, cornstarch, Cajun seasoning, baking powder, and salt. Whisk in beer until smooth.

Place remaining flour in a shallow bowl. Season fillets with salt and pepper; then lightly dust with flour.

Dip the fillets in beer batter, allowing excess to drip off. Place catfish in oil a few pieces at a time. Fry until well browned on all sides, about 3 minutes. Remove, and drain on paper towels.

To make tartar sauce, combine all ingredients in a small bowl; stir to combine. Refrigerate any excess.