Catfish Fingers, Southern Style

Russ Myers


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

★★★★★ 1 vote
10 Min
5 Min
Stove Top


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


1In 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.
2Heat 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.
3Cook 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.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Southern