Fried Catfish with Creole Ravigote Sauce
The Friday night (or any night) fish fry is a springtime tradition in the South, and in New Orleans there isn’t just the usual tartar sauce on the menu – […]
Source: Blue Plate Mayonnaise
Ingredients
- buttermilk, divided
- tablespoons Blue Plate®️ Mayonnaise
- teaspoons Creole seasoning, divided
- teaspoons Louisiana-style hot sauce, divided
- teaspoon salt
- pound small catfish fillets
- Vegetable oil, for frying
- all-purpose flour
- cornmeal
- egg
- Lemon wedges, for serving
- Creole Ravigote Sauce
- Blue Plate®️ Mayonnaise
- teaspoons capers, chopped
- teaspoon cornichons, chopped
- teaspoon Creole mustard
- teaspoon prepared horseradish
- teaspoons lemon juice
- teaspoon fresh parsley, chopped
- teaspoon fresh chives, finely chopped
- teaspoon fresh tarragon, chopped
- teaspoon hot sauce