Fried Catfish Fingers with Spicy Dipping Sauce

Description
A fried Catfish recipe featuing spicy white wine vinegar based dipping sauce.

Fried catfish fingers

 * 2 cups white cornmeal
 * salt and freshly ground black pepper
 * U.S. farm-raised catfish fillets, cut into 1-inch wide strips
 * peanut oil for deep frying

Spicy dipping sauce

 * ¾ cup white wine vinegar
 * ½ teaspoon salt
 * ½ teaspoon coarsely ground black pepper
 * 1 shallot, finely chopped
 * 2 cloves garlic, finely chopped
 * 2 green onions, thinly sliced
 * 1 tablespoon finely chopped fresh parsley

Fried catfish fingers

 * 1) To prepare the catfish, place cornmeal in a shallow dish and season with salt and pepper. Dredge catfish strips in cornmeal mixture, shaking off the excess. Set aside on a wax paper-lined baking sheet.
 * 2) Pour 2 inches of peanut oil into a deep fryer or large, heavy skillet and heat to 375°F on a deep-frying thermometer. Add catfish strips to hot oil, three at a time, and fry in a single layer for 5 minutes, turning to cook evenly, until golden brown and fish flakes easily when tested with a fork. Drain on paper towels and sprinkle lightly with salt.

Spicy dipping sauce

 * 1) Prepare dipping sauce 1 minute before serving catfish fingers. Mix vinegar, salt, pepper, shallot, garlic, green onions and parsley in a small bowl. Taste and adjust seasonings if necessary.