Introducing our delectable Catfish with Rémoulade dipping sauce recipe! This Southern-inspired dish combines the delicate flavor of Delta Pride Catfish with a savory blend of spices, all wrapped up in a light and crispy batter. Perfect as an appetizer or main course, these Catfish Beignets are sure to impress your guests. Serve them with our homemade Rémoulade Dipping Sauce for an authentic taste of the South. Follow our easy step-by-step instructions below and get ready to enjoy a taste of Louisiana right in your own home.

What you’ll need:

Catfish Beignet

  • 1 pound Delta Pride Catfish fillets, cut into ½-inch pieces
  • 2 tablespoons vegetable oil
  • ½ cup chopped onion
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
  • 1 teaspoon chopped garlic
  • ¼ cup chopped green onions
  • 3 eggs, beaten
  • 1 ½ cups milk
  • 2 teaspoons baking powder
  • 3 ⅓ cups all-purpose flour
  • Vegetable shortening for deep frying
  • 1 teaspoon Rustic Rub (recipe follows)

Rustic Rub

  • 4 tablespoons paprika
  • 1 ½ tablespoons cayenne pepper
  • 2 ½ tablespoons freshly ground black pepper
  • 3 tablespoons garlic powder
  • 1 ½ tablespoons onion powder
  • 3 tablespoons salt
  • 1 ¼ tablespoons dried oregano

Rémoulade Dipping Sauce

  • ¼ cup lemon juice
  • 1 ½ cup vegetable oil
  • ½ cup chopped onions
  • ½ cup green onions
  • ¼ cup chopped celery
  • 2 tablespoons prepared horseradish
  • 3 tablespoons Creole or whole-grain mustard
  • 3 tablespoons prepared yellow mustard
  • 3 tablespoons ketchup
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper

Note from #thecatfishlady:  Do not let the long ingredient list baffle you.  This recipe is every bit worth the time.

How to prepare:

Heat oil in a large skillet over medium-high heat. Add onion and sauté for 3 minutes or until slightly wilted. Season with ½ teaspoon of the salt and ¼ teaspoon of the cayenne pepper. Add catfish pieces and sauté for 2 to 3 minutes. Stir in garlic and green onions. Sauté for 1 minute. Remove from the heat and cool.

Mix eggs, milk, baking powder and remaining ½ teaspoon salt and ¼ teaspoon cayenne pepper. Add flour, ¼ cup at a time, beating well until the batter is smooth. Fold in catfish mixture.

Heat shortening in a deep fryer or a large, heavy saucepan to 360° F on a deep-frying thermometer. Drop heaping spoonfuls of batter into the hot oil, one at a time. When the beignets pop to the surface, roll them around with a slotted spoon to brown evenly. Drain on paper towels. Sprinkle beignets with Rustic Rub, and serve with Rémoulade Dipping Sauce.

Rustic Rub:

Mix all ingredients in a small bowl until well blended. The rub mixture can be stored in an airtight container for up to 3 months. Makes about 1 cup.

Rémoulade Dipping Sauce:

Place all ingredients in a food processor, and process for 30 seconds. Use immediately, or refrigerate the sauce for several days in an airtight container.

Makes 2 cups.