Fried Catfish Fingers with Spicy Dipping Sauce

Description Edit

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

Ingredients Edit

Fried catfish fingers Edit

• 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 Edit

• 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 Edit

Fried catfish fingers Edit

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 Edit

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.