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Fried Catfish with Creole Ravigote Sauce

The Friday night (or any night) fish fry is a springtime tradition in the South, and in New Orleans there isn’t just the usual tartar sauce on the menu – there’s creamy, slightly Creole ravigote made with fresh, aromatic herbs like tarragon and chervil. It makes a perfect topping for crispy, salty fried fish.

Prep Time:

15 mins.

Cook Time:

10 mins.

Yield:

4 servings

Ingredients

  • 1 1/3 cup buttermilk, divided
  • 3 tablespoons Blue Plate®️ Mayonnaise
  • 1 1/2 teaspoons Creole seasoning, divided
  • 4 teaspoons Louisiana-style hot sauce, divided
  • 1/2 teaspoon salt
  • 1 pound small catfish fillets
  • Vegetable oil, for frying
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 egg
  • Lemon wedges, for serving

Creole Ravigote Sauce

  • 1 cup Blue Plate®️ Mayonnaise
  • 2 teaspoons capers, chopped
  • 1 teaspoon cornichons, chopped
  • 1 1/2 teaspoon Creole mustard
  • 1/2 teaspoon prepared horseradish
  • 2 teaspoons lemon juice
  • 1 teaspoon fresh parsley, chopped
  • 1 teaspoon fresh chives, finely chopped
  • 1 teaspoon fresh tarragon, chopped
  • 1/2 teaspoon hot sauce

Directions

  1. Combine 1/3 cup of the buttermilk, mayonnaise, 1 teaspoon of the Creole seasoning, 2 teaspoons of the hot sauce and the salt in a shallow bowl. Add catfish and toss to coat evenly. Marinate in refrigerator for at least 30 minutes and up to 6 hours.
  2. Fill a Dutch oven or cast-iron skillet about 2 to 3 inches deep with vegetable oil and heat over medium-high heat to 350℉. Remove catfish from marinade and set aside.
  3. Make Creole Ravigote Sauce: Combine the mayonnaise, capers, cornichons, mustard, horseradish, lemon juice, parsley, chives, tarragon and hot sauce. Refrigerate until ready to use. (Can be made 1 day ahead.)
  4. Combine flour, cornmeal and the remaining 1/2 teaspoon Creole seasoning and divide evenly between 2 shallow bowls. In a third shallow bowl combine egg with remaining 1 cup of buttermilk and remaining 2 teaspoons of hot sauce and mix well. Dredge the fish in batches, first in one bowl of flour, then in the egg mixture and then into the second bowl of flour.
  5. Drop several fillets at a time into the hot oil and fry until golden brown, about 3 to 4 minutes depending on thickness. Transfer to a wire rack set over a baking sheet. Season with more salt if necessary. Continue until all the fish has been fried.
  6. Serve with lemon wedges and Creole Ravigote Sauce on the side.