Catfish Fillets With Jalapeno Tartar Sauce

• For the fish
• vegetable oil
• 3/4 cup beer
• 3 tablespoons prepared mustard
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/2 cup cornmeal (self rising or plain)
• 2 lbs catfish fillets
• For the jalapeno tartar sauce
• 3 cups mayonnaise
• 2/3 cup onion, finely chopped
• 3 green onions, finely chopped
• 1/2 cup parsley, chopped
• 1/3 cup vinegar
• 1 lemon, juice and grated zest
• 1 tablespoon Tabasco sauce
• 1/4 teaspoon ground cayenne pepper
• 1 1/4 cups creole mustard
• 1/2 cup dill pickle, chopped
• 8 jalapeno peppers, seeded and chopped

1. Begin heating 2 inches of oil over medium-high heat in a deep, heavy pot to 375 degrees.
2. Meanwhile, combine beer, mustard, 2 tablespoons of oil, salt and pepper in a small shallow bowl; mix well.
3. Put the cornmeal in another shallow bowl.
4. Dip the fish into the cornmeal and coat, then dip it into the beer mixture.
5. Add to the hot oil, one piece at time, cooking in batches if necessary. Do not crowd the pan.
6. Fry until crispy and golden brown.
7. To Make the jalapeno tartar sauce, combine all the sauce ingredients and mix.
8. Chill until ready to serve with the catfish.

fish, vegetable oil, beer, mustard, salt, ground pepper, cornmeal, catfish fillets, tartar sauce, mayonnaise, onion, green onions, parsley, vinegar, lemon, tabasco sauce, ground cayenne pepper, creole mustard, dill pickle, peppers

Taken from www.food.com/recipe/catfish-fillets-with-jalapeno-tartar-sauce-126168 (may not work)