Fried Catfish Fingers with Spicy Dipping Sauce
Try this flaky catfish recipe for a new twist on fish sticks.


  • 2 cups white cornmeal
  • salt and pepper to taste
  • 8 (6-ounce) catfish fillets, cut into 1-inch wide strips and patted dry
  • peanut oil, for deep-frying

Dipping Sauce

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


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  1. Place cornmeal in a shallow dish, and season with salt and pepper. Dredge catfish strips in cornmeal mixture, shaking off excess. Set aside on a wax-paper lined baking sheet.

  2. Pour 2 inches of peanut oil into a deep fryer or a large, heavy skillet, and heat to 375 degrees. 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.

  3. 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.