Crunchy Mississippi Catfish With Jalapeno Mayonnaise

• 5 (7 ounce) catfish fillets
• 2 eggs, slightly beaten
• 2 cups buttermilk
• 2 cups cornmeal
• 4 cups flour
• 2 tablespoons salt
• 3 tablespoons fresh ground pepper
• vegetable oil, for frying
• 3 12 cups mayonnaise
• 1 34 tablespoons chipotle peppers, canned
• 1 ounce cilantro (chopped)
• 14 tablespoon Tabasco sauce
• 14 tablespoon fresh garlic (chopped)
• 1 tablespoon red wine vinegar
• 1 tablespoon jalapeno pepper, de-stemmed and then roughly chopped
• 14 tablespoon blackening seasoning

1. In a large bowl, combine eggs and buttermilk, mixing until combined.
2. In a second bowl, combine cornmeal, flour, salt and pepper.
3. Dip catfish fillet in buttermilk mixture.
4. Then dip in cornmeal mix, making sure the fillet is totally coated.
5. Place on a piece of wax paper and repeat with remaining fillets.
6. Pour 1/4 inch of oil into a pan and heat.
7. Place catfish fillets in hot oil and cook each side for 3 to 4 minutes or until the coating is golden brown and the inside looks done.
8. In a bowl, combine all the ingredients for the jalapeno mayonnaise.
9. Mix until smooth.
10. Serve fillets with the mayonnaise on the side.

catfish fillets, eggs, buttermilk, cornmeal, flour, salt, fresh ground pepper, vegetable oil, mayonnaise, peppers, cilantro, tabasco sauce, fresh garlic, red wine vinegar, jalapeno pepper, blackening seasoning

Taken from www.food.com/recipe/crunchy-mississippi-catfish-with-jalapeno-mayonnaise-250828 (may not work)