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Catfish Fingers

2 Eggs
1/4 c Sour cream
1 1/2 ts Ground red pepper; divided as indicated below
1 1/2 ts Dried oregano; divided as indicated below
1 ts Salt; divided as indicated below
2 c Self-rising cornmeal
1 1/2 c Vegetable oil
2 lb Catfish fillets; cut into 1-inch strips


In a shallow dish, whisk together the eggs, sour cream, 1/2 teaspoon ground red pepper, 1/2 teaspoon oregano, and 1/4 teaspoon salt; beat well. In another shallow dish, combine the cornmeal and the remaining 1 teaspoon ground red pepper, 1 teaspoon oregano, and 3/4 teaspoon salt; mix well. In a large skillet, heat the oil over medium-high heat until hot but not smoking. Dip the catfish fingers in the egg mixture, then in the cornmeal mixture, coating completely. Cook the catfish fingers in batches for 2 to 3 minutes per side, or until the coating is golden and the fish flakes easily with a fork. Drain on a paper towel-lined platter. Serve immediately.


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