Crispy Catfish Fingers

  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)

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