2 T Jerk spice
1 C Mayonnaise
½ C Dill, chopped
Juice of 1 lime
¼ t minced habañero or scotch bonnet pepper (or more if you dare!)
8 ½ pound pieces of catfish
Oil for frying
1 C AP flour
1 t Salt
1 t Baking powder
Paper-thin slices of jalapeño peppers
8 Good-quality hamburger buns
- For the remoulade: combine mayonnaise, dill, lime juice and minced pepper. Set aside in the refrigerator.
- For the batter: combine flour, salt, baking powder. Add beer until mixture is like thick pancake batter (approximately 1 C). Set aside for at least ½ hour.
- Heat oil to 350°.
- Lightly dust catfish pieces with jerk spice. Dip in batter. Fry in batches for 3 minutes apiece, until golden brown. Transfer to a rack… not a paper towel!!
- Spread sauce on the bottom bun, add the fish, top with a dollop of sauce and a few slices of jalapeño. Add the top bun and dig in!