Crispy Catfish Fingers

• 2 lb. catfish fillets
• 1 c. all-purpose flour
• 3/4 tsp. salt
• 3/4 tsp. coarsely ground pepper
• 1 egg, beaten
• 1/4 c. milk
• 18 round buttery crackers, crushed
• 1/2 c. yellow cornmeal
• vegetable oil
• commercial tartar sauce

1. Slice fillets diagonally into 1-inch wide strips; set aside. Combine flour, salt and pepper; set aside.
2. Combine egg and milk; beat well and set aside.
3. Combine cracker crumbs and cornmeal, stirring well. Dredge catfish strips in flour mixture; dip in egg mixture and coat with crumb mixture.
4. Pour oil to a depth of 1 1/2 inches in a heavy skillet.
5. Fry catfish strips a few at a time in hot oil (375u0b0) over medium-high heat 3 to 5 minutes or until golden.
6. Drain on paper towels.
7. Serve with tartar sauce.
8. Yields 6 servings.

catfish fillets, flour, salt, ground pepper, egg, milk, buttery crackers, yellow cornmeal, vegetable oil, tartar sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=640188 (may not work)