Catfish Beignets With Zesty Tartar Sauce

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Southern Living


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1 1/2 pounds catfish fillets

1 teaspoon salt

1 1/4 teaspoons Old Bay seasoning, divided

3/4 cup frozen diced onion, red and green bell pepper, and celery

1 1/2 tablespoons vegetable oil, divided

1/3 cup beer (not dark)

3/4 teaspoon active dry yeast

1/2 cup 2% reduced-fat milk

1 3/4 cups all-purpose flour

2 dashes hot sauce

3 egg whites

Vegetable oil

Zesty Tartar Sauce

Lemon wedges (optional)