Fried Catfish Fingers Recipes

FRIED CATFISH

Steps:

• Mix cornmeal, flour, salt, red pepper, garlic powder and black pepper in a shallow bowl. Dredge catfish fillets in flour mixture, shaking off excess.
• Fill a deep fryer, or large deep skillet half full with oil and heat to 375 degrees. Fry fish 3 to 4 minutes on each side or until golden brown. Drain on paper towels.

FRIED CATFISH FINGERS

Steps:

• Using a sharp knife, cut catfish into 3/4- x 4-inch strips. In a shallow bowl or plate, combine cornmeal, lemon pepper, chili powder, garlic powder, and salt. Dip the catfish strips into the cornmeal mixture, coating well. In a large skillet, heat 2 inches of oil to 360 degrees F over medium-high heat. Add fish strips to the hot oil, a few at a time, making sure not to crowd the pan. Cook until golden brown, 3-4 minutes. Remove and drain on a paper towel-lined platter. Serve with tartar sauce.

CATFISH FINGERS WITH CAJUN REMOULADE SAUCE

Steps:

• For the sauce: In the bowl of a food processor, add the onions, celery and capers and process until finely chopped. Mix the chopped vegetables with the mayonnaise, relish, seafood seasoning, pepper and celery salt.
• For the catfish: Preheat the deep fryer to 325 degrees F. In the bowl of a food processor, add the cornmeal, flour, pecans, seafood seasoning and celery salt and pulse until combined. In a separate bowl, whisk the eggs. Dip the catfish slices in the eggs, then coat the catfish in the cornmeal mixture. Fry the fish until golden brown. Serve the hot catfish with remoulade sauce on the side.

FRIED CATFISH FINGERS

Steps:

• Place the catfish strips in a large shallow dish and pour the buttermilk over the top (if using the hot sauce, whisk the hot sauce into the buttermilk first). Turn the strips to make sure they are coated in the buttermilk. Allow to marinate for at least 15 minutes and up to 1 hour.
• Mix the cornmeal, flour, baking powder, salt, black pepper, garlic powder, dry mustard and cayenne together in a large shallow dish.
• Fill a large (10- or 12-inch) skillet with vegetable oil to a depth of 1/2 inch and heat over medium-high heat until very hot: A pinch of the cornmeal mixture should sizzle when it hits the oil.
• Remove the catfish strips from the buttermilk and discard the buttermilk. Let the excess liquid drip off the strips before dredging. Dredge the catfish strips in the cornmeal mixture until evenly coated, shaking off the excess.
• Carefully lay the first strip into the hot oil, then add as many strips as can comfortably fit into the pan without overcrowding; you want to keep an inch or so of space between each piece. Fry the strips until golden brown, 2 to 3 minutes per side, then transfer the strips to a wire rack to drain. Repeat with the remaining strips, adding more oil if necessary (be sure to reheat the oil if you add more).
• Sprinkle the catfish fingers with Lemon Parsley Salt and serve with lemon wedges.
• Place the parsley leaves on a plate covered with a paper towel. Microwave on medium-high heat in 30-second intervals until the parsley dries out (but retains color), about 2 minutes depending on your microwave.
• Blend the salt with the lemon zest and parsley leaves in a spice grinder or blender until fine. Makes about 1/3 cup.

FRIED CATFISH FINGERS WITH COUNTRY REMOULADE

Steps:

• To prepare the fish:.
• Line a plate with paper towels and set by the cooktop.
• In a large bowl, stir together the mustard, egg white and hot Sauce. Add the fish and toss to coat well. Cover and marinate in the refrigerator for 1 hour.
• In a shallow dish, combine the cornmeal and flour and season with salt and pepper. Pour the oil into a heavy-bottomed saucepan, deep fryer, or Dutch oven, filling it no more than one-third full.
• Heat the oil over medium heat until it reaches 350°F.
• Remove the fish from the marinade and season with salt and pepper. Dredge the fish in the cornmeal mixture to coat both sides and shake off the excess. Carefully add the fish to the oil, a few pieces at a time. Cook until golden brown and crispy, about 2 minutes. Remove with a slotted spoon to the prepared paper towel lined plate. Taste and adjust for seasoning with salt and pepper. Serve with the remoulade.
• To prepare the remoulade:.
• Thoroughly combine the mayonnaise, mustard, lemon juice, celery, onions, chives, garlic and hot sauce; taste and add salt and pepper. Refrigerate for at least one hour before serving, will keep, refrigerated, in an airtight container for up to three days; serve chilled. Makes about 1 1/2 cups.