Recipe: Deep-Fried Catfish and Chips with Tartar Sauce (beer batter)

DEEP-FRIED CATFISH

"The most important part of this dish is the light beer batter - also, the "chips" are onion rings instead of potato chips. The texture of the fried fish comes from the beaten egg whites. When frying the fish and onion rings, do not overcook. They should be light golden - not brown at all! Serve immediately."

Tartar Sauce (for serving, recipe follows)
1 cup all-purpose flour
1 teaspoon salt
2 tablespoons melted butter
2 eggs, beaten
1 cup beer
2 egg whites, stiffly beaten
Vegetable oil, for deep-trying
4 catfish fillets, about 6 ounces each
2 large onions, thinly sliced and separated into rings

Prepare Tartar Sauce and refrigerate.

TO MAKE THE BEER BATTER:
Sift the flour and salt into a bowl. Stir in the melted butter and the eggs. Gradually add the beer and stir until the batter is smooth. Let the batter stand in a warm place for 1 hour.

WHEN READY TO COOK:
Fold the beaten egg whites into the batter.

Fill a large, deep, heavy pot halfway with vegetable oil. Heat the oil to 350 degrees F.

Dip the fish fillets in the beer batter and cook 2 at a time in the hot oil for 3 to 4 minutes per side, or until fish is golden and flakes easily when tested with a fork. Drain on paper towels.

Dip the onion rings in the batter and fry them in batches until golden, about 2 minutes per side. Drain on paper towels and sprinkle with salt.

Serve immediately with homemade Tartar Sauce.

TARTAR SAUCE
Makes about 1 1/4 cups

"There's nothing like fresh tartar sauce made with your favorite mayonnaise. Zest the lemon first, then squeeze it for juice. Make the sauce no more than 3 day's ahead."

1 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
Dash of Tabasco sauce
2 tablespoons drained sweet pickle relish
2 tablespoons chopped flat-leaf parsley
2 tablespoons finely minced shallots
1 tablespoon drained tiny capers
Salt and freshly ground black pepper (to taste)

Combine mayonnaise, mustard, lemon zest and juice, Tabasco and relish in a bowl. Stir in remaining ingredients. Refrigerate. covered at least 1 hour before serving for flavors to blend. Store, refrigerated, up to 3 days.

Makes 4 servomgs
From: Recipelink.com
Source: Magazine recipe clipping: Parade magazine, March 26, 2000