Fried catfish in batter

Ingredients:

Deep-fried catfish

• 450 g catfish fillet
• 1 cup whole grain Dijon mustard
• 1 tbsp hot sauce
• 1 lightly beaten white of a large egg
• About 4 cups vegetable oil, for deep-frying
• 1/2 cup corn flour
• 1/2 cup wheat flour

Country Provencal sauce

• 1 cup mayonnaise
• 1 tbsp finely chopped chives
• 1 tbsp. squeezed lemon juice
• 1 tbsp whole grain Dijon mustard
• 1/2 tsp hot sauce, or to taste
• 2-3 green onions, finely chopped, white and pale green parts only
• 1 stalk of celery, very finely chopped
• 1 finely chopped garlic clove

Beer hushpuppies

• About 4 cups vegetable oil, for deep-frying
• 2 cups corn flour
• 2 tsp baking powder
• A pinch of cayenne pepper
• 1 cup of beer
• 2 large eggs
• 1 onion, very finely chopped

Preparation:

1. In a large bowl, combine mustard, hot sauce and egg white. Add the fish and shake to coat thoroughly. Cover and marinate in the refrigerator for 1 hour.
2. Pour oil into a cauldron, filling it no more than a third full. Heat the oil over medium heat until it reaches 180°C (350°F) on a deep-fry thermometer. Line a plate with paper towels and place it on the stovetop. In a shallow bowl, combine the cornmeal and flour and season with salt and pepper.
3. Remove the fish from the marinade and sprinkle with salt and pepper. Dredge the fish in the flour mixture on both sides and shake to remove excess batter. Carefully place the fish in the oil, a few pieces at a time. Fry for just 2 minutes, until golden brown and crispy. Transfer with a slotted spoon to the prepared plate. To serve, divide the fish among portions with a rustic Provençal dipping sauce.
   
   Country Provencal sauceIn a bowl, combine mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery, and garlic. Season with salt and pepper.
   
   Cover and refrigerate for 1 hour to allow the flavors to meld. Taste and add salt and pepper if needed. Store the sauce in an airtight container in the refrigerator for up to 3 days. Serve chilled.
4. Serve the fish with shrimp in batter, sauce and beer hushpuppies.
   
   

   Hushpuppies

   
   In a large cast iron skillet, heat oil to 190°C on a frying thermometer.
   
   To make the dough, combine the cornmeal, baking powder, cayenne pepper, and 1 teaspoon of salt in a large bowl. In a second bowl or large measuring cup, combine the beer, eggs, and onion. Add the salt and pepper and whisk until smooth. Fold the wet ingredients into the dry ingredients, using as little movement as possible (the mixture should resemble wet sand; add more beer if needed).
   
   Line a plate with paper towels and place it on the stovetop. To fry the hushpuppies, scoop out some of the batter with a medium ice cream scoop and, without packing it in, drop it into the hot oil. Fry for 3-5 minutes, turning occasionally with a slotted spoon, until golden brown. Transfer with a slotted spoon to the prepared plate. Adjust the heat to maintain the desired temperature and repeat with the remaining batter. Serve immediately.