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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