Calhoun's Restaurant Copycat Recipe
1 cup buttermilk
1 teaspoon hot pepper sauce
1 pound catfish fillets
1 cup dry bread crumbs
1 tablespoon dried thyme, crushed
1 tablespoon dry mustard
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon black pepper
1/4 cup safflower or canola oil
Preheat oven to 425 degrees. Spray a baking sheet with cooking spray. In a bowl combine the buttermilk and hot pepper sauce. Place the fillets in the buttermilk mixture. In a shallow dish combine the bread crumbs, thyme, mustard, salt, garlic powder, onion powder, paprika, and pepper. Stir in the oil. Remove fish fillets from buttermilk mixture, letting the excess drip off. Dip the fish in the bread crumb mixture, pressing firmly onto fish. Arrange the fish on the prepared baking sheet. Bake until firm, opaque, and coating begins to tum golden brown, about 10 minutes. Makes 4 servings.
Tarragon Tartar Sauce:
1 cup mayonnaise
1/4 cup chopped cornichons (see Notes)
1 tablespoon undrained capers
1 tablespoon finely chopped fresh tarragon
1 teaspoon fresh lemon
1 teaspoon finely chopped shallot
1 clove garlic, minced
In a bowl combine mayonnaise, cornichons, capers, tarragon, lemon juice, shallot, and garlic. Cover and refrigerate at least 2 hours. Taste the sauce and if it needs more of anything, add it. Makes about 1 1/2 cups.
Notes: Cornichons are pickles made from gherkin cucumbers.