Estimated Nutrition (whole recipe, rough)
Counts 17 of 21 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Catfish | not in our table | 0 |
| Remoulade | not in our table | 0 |
| Sauce | not in our table | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tablespoons vegetable oil
- 1/2 cup chopped onion
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 pound U.S. Farm-Raised Catfish fillets, cut into 1/2-inch pieces
- 1 teaspoon chopped garlic
- 1/4 cup chopped green onions
- 3 eggs, beaten
- 1 1/2 cups milk
- 2 teaspoons baking powder
- 3 1/3 cups all-purpose flour
- Vegetable shortening for deep frying
- 1 teaspoon Rustic Rub (recipe follows)
- Remoulade Dipping Sauce (ingredients follow)
- For Rustic Rub:
- 4 tablespoons paprika
- 1 1/2 tablespoons cayenne pepper
- 2 1/2 tablespoons freshly ground black pepper
- 3 tablespoons garlic powder
- 1 1/2 tablespoons onion powder
- 3 tablespoons salt
- 1 1/4 tablespoons dried oregano
- For Remoulade Dipping Sauce:
- 1/4 cup lemon juice
- 1 1/2 cup vegetable oil
- 1/2 cup chopped onions
- 1/2 cup green onions
- 1/4 cup chopped celery
- 2 tablespoons prepared horseradish
- 3 tablespoons Creole or whole-grain mustard
- 3 tablespoons prepared yellow mustard
- 3 tablespoons ketchup
- 3 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- =
Directions
1. Heat oil in a large skillet over medium-high heat. Add onion and sauté for 3 minutes or until slightly wilted. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne pepper. Add catfish pieces and sauté for 2 to 3 minutes. Stir in garlic and green onions. Sauté for 1 minute. Remove from the heat and cool.
2. Mix eggs, milk, baking powder and remaining 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper. Add flour, 1/4 cup at a time, beating well until the batter is smooth. Fold in catfish mixture.
3. Heat shortening in a deep fryer or a large, heavy saucepan to 360°F on a deep-frying thermometer. Drop heaping spoonfuls of batter into the hot oil, one at a time. When the beignets pop to the surface, roll them around with a slotted spoon to brown evenly. Drain on paper towels. Sprinkle beignets with Rustic Rub and serve with Remoulade Dipping Sauce.
4. For Rustic Rub: Mix all ingredients in a small bowl until well blended. The rub mixture can be stored in an airtight container for up to 3 months. Makes about 1 cup.
5. For Remoulade Dipping Sauce: Place all ingredients in a food processor and process for 30 seconds. Use immediately or refrigerate the sauce for several days in an airtight container. Makes 2 cups.