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Fried Catfish Fingers

Source of Recipe

From "The Best of New Orleans" by Ryan Boudreaux


Recipe Introduction

"It's hard to find a seafood restaurant in NOLA or south Louisiana that doesn't serve fried catfish; it's a staple in many eateries n their Friday menu, and some restaurants offer nothing but catfish, fried whole or as boneless fillets or fingers, with a side of hushpuppies and a mixed green salad. The breading in this recipe calls for yellow corn flour, which is milled from dried whole corn kernels, including the germ, hull, and endosperm, making it a whole-grain flour."

List of Ingredients

â—¦ 1 cup buttermilk
â—¦ 4 large eggs
â—¦ ¼ cup yellow mustard
â—¦ 1 tablespoon hot sauce
â—¦ 1 ½ teaspoons red pepper flakes
â—¦ 3 cups yellow corn flour
â—¦ ¼ cup Cajun seasoning
â—¦ 1 quart peanut oil
â—¦ 2 pounds catfish fillets, cut lengthwise into 1-inch-wide strips
â—¦ Tartar sauce, for serving (optional)
â—¦ Cocktail sauce, for serving (optional)


Recipe

In a large bowl, whisk together the buttermilk, eggs, mustard, hot sauce, and pepper flakes. In another large bowl, combine the yellow corn flour and Cajun seasoning and mix well.

Heat the peanut oil in a deep fryer or tall pot to 350° F.
Line a baking sheet with paper towels. Preheat the oven to 200° F.

While the oil heats, add the catfish strips to the batter and stir to coat well. Transfer them to the seasoned corn flour and dredge until evenly coated.

Working in batches, drop four to five pieces of the breaded catfish into the hot oil and fry for 5 to 7 minutes, until they float to the top. Remove the fried catfish from the oil with a slotted spoon and drain on the prepared baking sheet. Repeat until all the fish is fried, keeping the fried fish warm in the oven.

Serve the fried catfish on a platter with tartar sauce or cocktail sauce (if using).

Makes 6 servings