Description[]
A fried Catfish recipe featuing spicy white wine vinegar based dipping sauce.
Ingredients[]
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
Directions[]
Fried catfish fingers[]
- 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.
- 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.