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