Get ready to spice up your Friday nights with this delicious fried seafood recipe from Louisiana, where indulging in seafood during Lent is a time-honored tradition! Boudreaux's Backyard and the finest Blue Plate Mayonnaise also want to give you the most amazing dipping recipe there is. In this episode I give you my nontraditional but lip-smacking BACKYARD TARTAR SAUCE!

Ingredients 

Marinade 

• 2 cups yellow mustard 
• 2 tbsp hot sauce 
• 2 lemons, juiced
• 1/2 beer 
• Lil’ Bit Better Creole Seasoning

Seafood 

• Oysters 
• Shrimp peeled, deveined and butterflied 
• Softshell crabs, cleaned 
• Catfish 

Backyard Tartar Sauce

• 1 cup Blue Plate mayo 
• 1 Tsp creole mustard 
• 3 cloves garlic 
• 1 lemon 
• 2 tbsp grated carrot 
• 1 tbsp jalapeño juice
• 2 tbsp minced jalapeños 
• Salt 
• Peppers 
• 1 tbsp minced parsley 

Dry Batter 

• 1/2 Zatarain's fish fry 
• 1/2 flour 
• Creole seasoning 

Cooking oil 

Directions

1. Prep seafood. I like to remove as much water as possible especially from fish by using paper towels. 
2. Mix all ingredients of marinade and place in seafood. Let marinate at least an hour. 
3. Make sauce by making a paste from the garlic. Add in 1 juiced lemon and stir. This will help take the bite off from the raw garlic. 
4. Grate in the carrot. Mix remaining ingredients. Place in fridge while seafood is frying. 
5. Mix ingredients for dry mixture. 
6. Heat oil to 350 minimum. 
7. Using "wet hand, dry hand" method, batter seafood and fry until seafood floats and is nice and golden. 
8. Hide the crab for yourself and serve the rest with that amazing backyard tartar sauce. 
9. Accept all the love you’ll get!