catfish fingers, southern style

Name: Catfish Fingers, Southern Style
Prep time: 10 min
Cook time: 5 min
Yield: 4
Cuisine: Southern
Ingredients: 2 - eggs; 1/4 cup(s) sour cream; 1 1/2 teaspoon(s) ground red pepper, divided; 1 1/2 teaspoon(s) dried parsley, divided; 1 teaspoon(s) salt, divided; 2 cup(s) self rising cornmeal; 11/2 cup(s) vegetable oil; 2 pound(s) catfish fillerts, cut into 1 inch strips

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Southern-style fried catfish has a particular taste that's often hard to imitate, but after lots of tries, we cracked the code. By combining eggs and sour cream as the base, the cornmeal sticks better and each finger has a little extra flavor. Quote / Recipe by: Mr. Food Pic by: Wolf Bay Lodge - Catfish fingers. - Catfish Fingers, By Big Hungry Zach

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(1 rating)

yield 4 serving(s)

prep time 10 Min

cook time 5 Min

method Stove Top

Ingredients For catfish fingers, southern style

2

eggs
1/4 c

sour cream
1 1/2 tsp

ground red pepper, divided
1 1/2 tsp

dried parsley, divided
1 tsp

salt, divided
2 c

self rising cornmeal
11/2 c

vegetable oil
2 lb

catfish fillerts, cut into 1 inch strips

How To Make catfish fingers, southern style

1
In a shallow dish, whisk together the eggs, sour cream, 1/2 teaspoon ground red pepper, 1/2 teaspoon parsley, and 1/4 teaspoon salt; beat well. In another shallow dish, combine the cornmeal and the remaining 1 teaspoon ground red pepper, 1 teaspoon parsley, and 3/4 teaspoon salt; mix well.

2
Heat the oil in a large skillet over medium-high heat until hot but not smoking. Dip the catfish fingers in the egg mixture then in the cornmeal mixture, coating completely.
3
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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