Crisp on the outside, tender and flaky inside. These catfish fingers have just enough heat to keep things interesting and a cool, creamy sauce that brings it all together. A little lettuce, a lemon wedge and you're set.
Catfish Fingers
Yield: 4
Prep Time
15 minutes
Cook Time
20 minutes
Difficulty
Easy
Style
Southern
You'll Need
3 pounds catfish
Crystal Louisiana Hot Sauce, as needed
Breading
3 cups flour
1 cup cornstarch
1 tablespoon paprika
1 teaspoon cayenne pepper
2 tablespoons salt
1/2 teaspoon garlic powder
Sauce
1 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
Salt and pepper, to taste
Chopped parsley, for garnish
MAKE IT
Marinate the catfish in hot sauce for 1 hour or more.
Combine the breading ingredients. Dredge the catfish in the flour mixture and deep-fry at 350°F until the fish pieces float. Remove and drain on paper towels.
Mix the sauce ingredients well.
To serve, place a leaf of Bibb lettuce on a salad plate. Spoon sauce onto the lettuce, arrange the catfish fingers on the plate, garnish with a carrot curl, and serve.
Chef Tom's Note
Marinate a little longer if you can. Use fresh catfish and keep the oil at temperature for the crispiest coating. Don’t overcrowd the fryer.