Deep Fried Catfish Bites with a Kickback Sauce

Andy Anderson !


I love good catfish, and these have just the right amount of flavor in the coating so that they don’t overpower the taste of the fish. Add to that a kickback dipping sauce, and you have all the ingredients for a great meal.

You can even use the leftover batter to make hushpuppies.

So, you ready… Let’s get into the kitchen.

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★★★★★ 1 vote
20 Min
20 Min
Deep Fry



1/2 c
2 Tbsp
spicy brown mustard
1 Tbsp
fresh lime juice
1 Tbsp
fresh honey
1 tsp
brown sugar, firmly packed
1/2 tsp
mustard powder
1/2 tsp
worcestershire sauce
hot sauce, to taste (i like frank’s)
salt, kosher variety, to taste


1 c
flour, all purpose variety
1 c
yellow cornmeal
1 Tbsp
baking powder
2 tsp
salt, kosher variety, or to taste
1/2 tsp
cayenne pepper
12 oz
amber beer
24 oz
catfish fillets
1 Tbsp
black pepper, freshly ground, or to taste
1 tsp
garlic powder
ground paprika/dill or both (optional)
peanut oil, my favorite oil for deep-frying.
lemon wedges (for serving)


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2Gather your ingredients.

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3Add the mayonnaise, brown mustard, lime juice, honey, brown sugar, mustard powder, and Worcestershire sauce in a medium bowl.

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4Whisk to combine.

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5Season with hot sauce and salt to your own particular tastes.

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6Mix until all the ingredients are thoroughly incorporated.

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7Cover, and reserve.

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8Chef’s Note: If you have the time, allow the dipping sauce to sit for 2 to 3 hours, or overnight. This will help give the ingredients a chance to know each other.

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10Gather your ingredients.

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11Cut the catfish into bite-sized pieces, and reserve.

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12Add the flour, cornmeal, baking powder, 1 teaspoon of salt and the cayenne pepper to a large bowl.

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13Whisk to combine.

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14Chef’s Note: Adjust the salt to your own tastes, or leave it out altogether.

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15Add the beer.

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16Whisk until there are no lumps and the mixture is completely smooth.

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17Chef’s Tip: If you have any left over beer, you should drink it down. We don’t want anything wasted.

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18Chef's Note: If the batter is still a bit thick, add some water to thin it down.

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19Mix the remaining 1-teaspoon of salt with the pepper, garlic powder, and paprika and/or dill, if using.

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20Use this to lightly season the fish on both sides.

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21Chef’s Note: You will probably have more of the salt/pepper/garlic mixture than what you need. Discard any that’s left.

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22Preheat your oil to 350f (176c).

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23Chef’s Tip: If you have a deep fryer, most are preset to this temperature. If you are using a pot, then use a thermometer to keep the temperature as close to 350f (176c) as possible.

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24Dip a piece of catfish into the batter and then carefully place into the hot oil.

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25Chef’s Tip: Place several pieces into the oil, but don’t overcrowd.

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26Keep the catfish moving in the oil so that they don’t stick.

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27Fry until the catfish bites are nice and brown, about 3 to 4 minutes.

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28Place the cooked catfish on a paper towel, and repeat for the remaining catfish.

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29Chef’s Tip: To keep the catfish warm, you might want to place them on a paper-towel lined baking sheet. Preset the oven to 200f (94c), and keep them in there until ready to serve.

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30Chef’s Note: If you have any batter left over, and you probably will, drizzle it into the hot oil, and make some crunchies, put them in the plate and lay the catfish on top. I think some people like the crunchies more than the catfish.

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31To serve, add to a serving plate, with the dipping sauce on the side. Add a few lemon wedges, and there you go. Enjoy.

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32Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Fish, Seafood Appetizers
Main Ingredient: Fish
Regional Style: Southern
Dietary Needs: Dairy Free, Low Sodium, Soy Free
Other Tags: Quick & Easy, Heirloom