Busters Recipes

Catfish with Tartar Sauce

6 catfish Fillets
1/2 cup all-purpose Flour
canola oil for frying
2 egg whites, slightly beaten
2 tbsp milk
1/2 tsp creole spice
1 cup masa harina
lemon slices and parsley sprigs for garnish

Mix Tartar Sauce, set aside.

Pat fish dry with paper towels. Dredge in flour; set aside. Coat
the bottom of a large heavy skillet with 1/8" of oil. Heat over
Med-High heat. In shallow dish combine egg whites, milk and Creole
spice. Dip both sides of floured fish in egg-milk mixture. Dredge
in cornmeal; turn to coat well. Shake off excess. Fry 4-5 minutes
each side (Med-High Heat). Drain on paper towels. Serve hot.


Tartar Sauce

2/3 cup mayonnaise
1 Tbsp finely chopped dill pickles
5 pitted green olives, finely chopped
2 scallions, finely chopped
1 Tbsp lemon juice
1/4 tsp cayenne pepper

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