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    Catfish: Herbed Catfish Fingers

    Source of Recipe


    From "Southern Fried" by James Villas

    List of Ingredients


    • 4 fresh catfish fillets (about 6 ounces each)
    • ½ cup buttermilk
    • 1 clove garlic, minced
    • ½ teaspoon dried thyme, crumbled
    • ½ teaspoon dried rosemary, crumbled
    • Salt and freshly ground black pepper to taste
    • Tabasco sauce to taste
    • 1½ cups all-purpose flour
    • Vegetable oil for deep frying


    Instructions


    1. Cut the catfish fillets into fingers about 3 inches long and 1 inch wide and place in a bowl. Add the buttermilk, garlic, thyme, rosemary, salt and pepper, and Tabasco, toss, and let stand for about 15 minutes. Place the flour in a brown paper bag.

    2. In a deep fryer, heat about 2 inches of oil to 365° F on a deep-fat thermometer.

    3. Place the catfish fingers in the paper bag and shake to coat evenly. In batches, fry the fingers in the oil till golden brown, about 5 minutes, drain on paper towels, and serve immediately.

      Makes 4 servings



 

 

 


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