Chef/Owner Jason Huguet of Steamboat Warehouse Restaurant & Jude Armand with Catfish Festival in Washington & O.C. Golf Tournament

Steamboat Fried Catfish & Tarter Sauce

Steamboat Fried Catfish

• 2 to 3 lbs fresh catfish filets
• 3 cups cream meal
• 1.5 cups corn flour
• All purpose seasoning to taste
• 1 fresh lemon

Method:
Cut the catfish filets into strips, season them with the all purpose seasoning and set aside. In a separate container, mix the cream meal and corn flour, add some of the all purpose seasoning “to taste”, about ¼ cup. Next, coat the catfish strips in the cream meal and corn flour mixture and drop them into 350 degree peanut oil and allow them to fry until until they are crispy and golden brown, about 3 to 5 minutes. Place the catfish strips on a paper towel to remove the excess oil, than transfer them to your favorite serving platter. Serve with Steamboat Warehouse Homemade Tatar Sauce.

Steamboat Warehouse Tartar Sauce

• 1 gal Mayo
• 2 medium onions
• 4-5 ribs of celery
• 1 bell pepper
• 2 T red pepper
• 1 oz. Lemon Juice

Method:
Puree the onions, celery & bell pepper, then add them to all of the remaining ingredients in a large mixing bowl and mix thoroughly. Refrigerate overnight for best flavor.


Enjoy!