Beer Catfish with Chipotle Tartar Sauce

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Beer Catfish with Chipotle Tartar Sauce

Course: Main Course
  • 5 Large catfish fillets
  • 1 8 oz can Beer (I prefer to cook with Coors)
  • Juice of 1/2 lemon
  • Juice of 1/2 lime
  • 3 cups Self-rising corn meal (Salt and flour are already added, so don't add more)
  • 3 cups Coconut oil OR extra virgin olive oil (keep an eye on it so it doesn't go up in flames)
  • 4 TBS Hellman's mayonnaise
  • 2 tsp Chipotle pepper (diced with seeds)
  • 1 Green onion (chopped)
  • 1 TBS Lemon juice
  • 1 Small dill pickle (chopped)
  1. In a large pan over high heat, heat oil until hot.

  2.  In a large non-reactive pan, soak fillets in beer, lemon juice, and lime juice, about 5 minutes.

  3. On a large plate, spread out white corn meal.

  4. Remove fillet, one at a time, and coat in corn meal.

  5. Place in hot oil. Cook for 5 to 6 minutes per side or until golden brown.  Turn Once!)

  6. Repeat cooking process until all fish are cooked. 

  7. Drain fillets on a paper towel. Let rest for 5 minutes before serving.

Sauce instructions
  1. In a medium bowl, mix mayo, onion, pickle, and lemon juice. 

  2. Stir to incorporate. Serve with catfish.

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