Fried Catfish with Creole Ravigote Sauce Recipe

Fried Catfish with Creole Ravigote Sauce Recipe

reilyproducts.com

Crispy fried catfish topped with a creamy Creole ravigote sauce featuring tarragon, parsley, and hot sauce—perfect for any fish fry!

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Cooking tools:

  • Dutch oven
  • Cast iron skillet
  • Mixing bowl
  • Refrigerator
  • Stove
  • Kitchen thermometer
  • Measuring cup
  • Measuring spoon
  • Chef's knife
  • Cutting board
  • Whisk
  • Fork
  • Cooling rack
  • Baking sheet
  • Slotted spoon
  • Tongs
  • Serving platter
  • Airtight container
  • Paper towel
  • Kitchen timer
  • Spatula

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

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