Catfish Fillets With Jalapeno Tartar Sauce - cooking recipe

Ingredients

For the fish
vegetable oil
3/4 cup beer
3 tablespoons prepared mustard
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup cornmeal (self rising or plain)
2 lbs catfish fillets
For the jalapeno tartar sauce
3 cups mayonnaise
2/3 cup onion, finely chopped
3 green onions, finely chopped
1/2 cup parsley, chopped
1/3 cup vinegar
1 lemon, juice and grated zest
1 tablespoon Tabasco sauce
1/4 teaspoon ground cayenne pepper
1 1/4 cups creole mustard
1/2 cup dill pickle, chopped
8 jalapeno peppers, seeded and chopped

Preparation

Begin heating 2 inches of oil over medium-high heat in a deep, heavy pot to 375 degrees.
Meanwhile, combine beer, mustard, 2 tablespoons of oil, salt and pepper in a small shallow bowl; mix well.
Put the cornmeal in another shallow bowl.
Dip the fish into the cornmeal and coat, then dip it into the beer mixture.
Add to the hot oil, one piece at time, cooking in batches if necessary. Do not crowd the pan.
Fry until crispy and golden brown.
To Make the jalapeno tartar sauce, combine all the sauce ingredients and mix.
Chill until ready to serve with the catfish.