Kinda Spicy Oven-Fried Catfish, Jalapeno and Chipotle Hush Puppies, Spicy Mustard Potato Salad, Tartar Sauce, and Buttermilk Ranch

Hi!! On this day, I made oven fried spicy catfish, hushpuppies, and a spicy mustard potato salad!! Yummm!! Hubbs went back for a second filet, and Little Man ate an entire filet half!! Of course, baby attacked the hushpuppies first! I very very rarely fry, the only other time I have since we got married was when I made shrimp po-boys! The night we told his parents I was pregnant we invited them over for dinner. I asked his mother if there was anything in particular she may want, and she asked me to make something from back home (They're from Ohio, I'm a Texan!) that they may not have had before, so my mind immediately ran to Po-Boys and Seafood Gumbo (Minus the oysters. I don't like oysters cooked, they almost always end up tough. So, I've never attempted to cook oysters myself. I like my oysters raw on a really crunchy cracker with tobasco, horseradish, coctail sauce, and lemon. Yum! I do like them steamed at times, but when I have the choice, it's always raw, baby! But I digress...) Gumbo, Pho, and Thai curries are foods I like to sweat while I eat. Why? I don't know, but I like it! It's the same reason I sinus cleanse with wasabi when I eat sushi! I like the pain! Haha! Anyway, if I was making it just for myself, I would have made this good and spicy, then threw Tobasco on top at the table. But, you know, going with stereotypes, I toned it down. A LOT! Why did I get started on this? Oh ya, frying! So, Hubbs was a bit surprised when I told him I was making something that can only be prepared in copious amounts of oil! It was awesome, I drained them super well, we're good! Lol! My God, that little thought of mine turned out to be quite the monologue! Anyway, On with the show!


Ya, I propped up the fish on a hush puppy! Don't hate, enjoy the height! :)

Fish looks, delicious, huh? You want that moving along your tastebuds, don't you? Here's how you do it!
This recipe takes about 25 minutes to prep and cook.

2 catfish filets, cut in half crosswise on a bias
salt
pepper
1 egg white
2 tablespoons buttermilk
1/4 cup cornmeal
1/4 cup whole wheat flour
1/4 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
cooking spray

Preheat oven to 450 degrees.

Rinse fish and pat dry with paper towels. Season on both sides with salt and pepper.

In a medium bowl, beat egg white with buttermilk. In a shallow dish, combine cornmeal, flour, cayenne, chili powder, garlic powder, paprika, salt, and pepper. Line a baking pan with foil and spray with cooking spray.

Dip fish into the egg mixture, let excess drip off, and dredge in cornmeal mixture. Place on the baking sheet and repeat with the rest of the fish. Spritz the top of the fish with cooking spray so the top will turn golden and yummy looking!

Pop in the oven and bake for 4 to 6 minutes per 1/2 inch thickness, until it is opaque and flakes easily with a fork.

This recipe serves 4.

I failed to include tartar sauce in the picture, but here is how you make it (This is a low-fat version of a traditional tartar sauce. This version saves about 96 calories per 2 tablespoons!):
This recipe takes 10 minutes to prepare and 2 hours to chill.

1/2 cup light mayonnaise
1/4 cup plain low fat yogurt
1/4 cup dill pickle relish, drained (Or, if you prefer a sweeter flavor, use sweet relish.)
2 tablespoons finely chopped onion
1 tablespoon snipped fresh parsley
2 teaspoons capers, drained

In a small bowl, stir all of the ingredients together. Cover and chill for at least 2 hours before serving. This will keep for up to a week.

This recipe makes 1 cup, or 8, 2 tablespoon servings.

For the awesome, slightly spicy and very crispy hushpuppies;
This recipe takes about 15 minutes to prep and cook.

1 cup cornmeal
1/4 cup whole wheat flour
2 teaspoons sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
salt
pepper
1 egg, beaten
1/2 cup buttermilk
2 green onions, thinly sliced
1 canned green chile, finely chopped (No one wants to bite down on a huge piece!)
1 chipotle pepper, minced fine
Canola oil for deep frying

In a medium bowl stir together cornmeal, flour, sugar, baking powder, baking soda, salt and pepper. Make a well in the center and set aside.

In another bowl, combine egg, buttermilk, green onion, green chile, and chipotle pepper. Add all at once to the flour mixture and stir until just moistened, batter will be lumpy.

Drop batter by the tablespoon into deep, 350 degree oil (Make sure you use a frying or candy thermometor. You want the temperature exact. If it's too hot, the outside will burn before the middle has cooked. If it's too low, the batter will suck up the oil and you will be left with a greasy, nasty mass.), no more than 5 at a time, and cook for 1 minute to 1 1/2 minutes on each side, until pretty and golden brown. Drain on paper towels. Sprinkle with some cajun seasoning (I like Tony Chaceries, Zatarans, and Slap Yo Momma) the second you place them on the towels. Repeat with the remaining dough until you've made all of your hush puppies!

This recipe made 16 hush puppies for me, but it will depend on how big, or small,you make yours.

For the buttermilk ranch dressing for the hushpuppies;
This takes 15 minutes to prep and make.

3/4 cup buttermilk
1/2 cup light mayonnaise (Add more if you want yours thicker, or some plain yogurt.)
1 teaspoon dried parsley, crushed
1/4 teaspoon onion powder
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
1 clove garlic, minced fine
1/2 teaspoon adobo sauce (I added this to tie in to the chipotle in the hushpuppies)

In a small bowl, stir all ingerdients together. Add more mayo (or yogurt) or buttermilk until you've reached desired consistancy. Cover and chill at least 30 minutes before serving and store in the refrigerator for up to 1 week.

This recipe makes 1 cup.

And, finally, if you would like to accompany all of this deliciousness with my spicy mustard potato salad, do this;
This takes about 20 minutes to prep and 30 minutes to sit.

2 pounds small red potatoes, quartered so they're bite-sized
salt
1/4 cup apple cider vinegar
2 tablespoons spicy brown mustard
2 teaspoons honey
1 tablespoon canola oil
1 tablespoon sesame oil
pepper
1 cup shredded Napa cabbage
1/2 cup grated carrots (about 1 medium)
2 tablespoons chopped chives

Put potatoes in a large pot. Cover with salted water and bring to a boil. Cook 10 to 15 minutes, until fork tender, but not mushy. Drain and return to the hot pan to dry slightly.

Meanwhile, whisk together vinegar, mustard, and honey. While whisking, slowly drizzle in oils. Season with salt and pepper. Add potatoes, cabbage, carrots and chives, and toss lightly to coat completely. Set aside while you cook your meal to allow the flavors to marry and potatoes to absorb all of the flavor.

This recipe serves 6.

I hope you enjoy this dinner as much as we did!!