Country Fried Chesapeake Catfish with Jalapeño-Mint Aioli

cooking.nytimes.com

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subheading: FOR THE AIOLI:

1 tablespoon unsalted butter

1 teaspoon olive oil

4 jalapeños, seeded and roughly chopped

5 cloves garlic, roughly chopped

2 teaspoons lemon juice

2 cups mayonnaise (Duke’s, if available)

½ cup fresh chopped mint leaves

Kosher salt, to taste

Freshly ground black pepper, to taste

subheading: FOR THE CATFISH:

1½ cups all-purpose flour

1½ cups fine cornmeal

1 tablespoon smoked paprika

1 tablespoon onion powder

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

2 cups buttermilk

4 blue catfish fillets, skinless (about 6 to 8 ounces each)

2 cups vegetable oil

2 lemons, cut in half

Directions at cooking.nytimes.com

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