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Country Fried Catfish Bites, Bloody Mary Cocktail Sauce, Shrimp Creole Hushpuppies, Roll Tide Remoulade

Published: Sep. 26, 2015 at 2:54 PM CDT|Updated: Dec. 19, 2015 at 3:54 PM CST
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Country Fried Catfish Bites (Source: Buttermilk Lipstick)
Country Fried Catfish Bites (Source: Buttermilk Lipstick)
Bloody Mary Cocktail Sauce (Source: Buttermilk Lipstick)
Bloody Mary Cocktail Sauce (Source: Buttermilk Lipstick)
Shrimp Creole Hushpuppies With Roll Tide Remoulade (Source: Buttermilk Lipstick)
Shrimp Creole Hushpuppies With Roll Tide Remoulade (Source: Buttermilk Lipstick)
Roll Tide Remoulade (Source: Buttermilk Lipstick)
Roll Tide Remoulade (Source: Buttermilk Lipstick)

BIRMINGHAM, AL (WBRC) - Country Fried Catfish Bites With Bloody Mary Cocktail Sauce
Makes 8 servings

1 egg
2/3 cup whole buttermilk
1 lemon, zest & juice
1 1/4 cups plain yellow cornmeal
1/2 cup self-rising flour
1 1/4 tsp ground red pepper
3/4 tsp table salt
3/4 tsp black pepper
1/2 tsp garlic powder
1 1/2 lbs catfish fillets, cut crosswise into 1-inch strips
Oil
Kosher salt & freshly ground black pepper
Bloody Mary Cocktail Sauce

One
Whisk together the egg, the buttermilk, the lemon zest
& the lemon juice in a medium bowl.

Whisk together the cornmeal, the flour, the red pepper, the salt,
the black pepper & the garlic powder in a large bowl.

Two
Dip the catfish pieces into the buttermilk mixture,
then into the cornmeal mixture, covering the pieces well.

Three
Pour the oil to a depth of 1 1/2 inches in a Dutch oven & heat to 360 degrees.
Drop the catfish pieces into the oil & fry 3 to 4 minutes
or until golden brown & the catfish is opaque.

The ends of the fillets will be thinner & will cook faster 
than the pieces cut from the center of the fish

Remove from the oil & drain on a rack over paper towels.
Season with additional salt & pepper.
Serve with the Bloody Mary Cocktail Sauce.

Bloody Mary Cocktail Sauce
Makes about 1 1/2 cups

1 cup ketchup
1/4 cup vodka
2 to 3 Tbsp prepared horseradish
1 Tbsp fresh lemon or lime juice
2 tsp Old Bay seasoning
1 tsp worcestershire sauce
1 tsp hot sauce

Stir together all of the ingredients until blended.
Use as directed.

Shrimp Creole Hushpuppies With Roll Tide Remoulade
Makes about 2 dozen

1/2 lb {31/35-count} wild American shrimp
1 1/2 cups plain yellow corn meal
3/4 cup self-rising flour
4 tsp baking powder
1 Tbsp Creole seasoning
1/3 cup diced sweet onion
1/3 cup minced scallions
1 egg, lightly beaten
3/4 cup plus 2 Tbsp beer
Vegetable oil
Roll Tide Remoulade

One
Peel & devein the shrimp.
Run under cool water & gently blot dry with paper towels.
Cut each shrimp into 4 to 5 pieces.

You will have about 6-oz of shrimp remaining…
approximately 1 cup for the recipe

Set the shrimp aside momentarily.

Two
Whisk together the cornmeal, the flour, the baking powder &
the Creole seasoning in a large bowl.

trust me on this…
look below for more in-depth detail
regarding the use of plain & self-rising flour

Fold in the onions, the scallions & the shrimp,
coating well with the cornmeal mixture.

Three
Combine the egg & the beer.
Add to the cornmeal mixture, blending well.
Let the mixture stand for 5 minutes.

The baking powder will take action
you'll notice the mixture will become bubbly & lively…
like a well-seasoned Southern personality

Four
Pour the oil to a depth of 1 1/2-inches in a Dutch oven.
Heat to 360 degrees.
Drop the cornmeal batter by heaping tablespoonfuls into the hot oil.
Fry 3 to 4 minutes, in batches or until golden brown & the shrimp is cooked through.

Fry about 6 to 8 at one time
don't over crowd the pot
give these room to expand slightly once they hit the oil

Drain on a wire rack over paper towels.
Serve warm with Roll Tide Remoulade.

Roll Tide Remoulade
Makes about 1 1/2 cups

1 cup mayonnaise
1/4 cup Creole mustard
1/4 cup ketchup
1/4 cup minced scallions
2 garlic cloves, pressed
2 Tbsp lemon juice
1 Tbsp hot sauce
1 tsp Creole seasoning

Stir together all of the ingredients in a medium bowl.
Use as directed.