Beer Catfish with Chipolte Tarter Sauce



5 large catfish fillets
1-8 oz. can of beef
juice of 1/2 lemon
juice of 1/2 lime
3 cups self-rising white corn meal *salt and flour are already added
3 cups shortening

4 TBS. Chipolte flavored mayonnaises
1 green onion, chopped
1 TBS. lemon juice
1 small dill pickle, chopped


In a large pan over high heat, melt shortening until hot. In a large non-reactive pan, soak fillets in beer, lemon juice, and lime juice, about 5 minutes. On a large plates, spread out white corn meal. Remove fillet, one at a time, and dredge in corn meal. Place in hot oil. Cook for 5 to 6 minutes per side or until golden brown. Turn once! Repeat cooking process until all fish are cooked. Drain fillets on a paper towel. Let rest for 5 minutes before serving.

In a medium bowl, mix mayo, onion, pickle, and lemon juice. Stir to incorporate. Serve with catfish.
Sherman 4201 Texoma Pkwy (903) 892 -8123 Ardmore 2624 S. Commerce (580) 223-0946
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