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Catfish Fingers with Spicy Dipping Sauce

Nov
12
2012
Fried Catfish Fingers with Spicy Dipping Sauce
Ingredients

Catfish Fingers

  • 2 cups white cornmeal
  • salt and freshly ground black pepper
  • U.S. Farm-Raised Catfish fillets, cut into 1-inch wide strips
  • Peanut oil for deep frying

Spicy Dipping Sauce

  • 3/4 cup white wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon coursely ground black pepper
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 green onions, thinly sliced
  • 1 tablespoon finely chopped fresh parsley
Instructions

  1. To prepare the catfish, place cornmeal in a shallow dish and season with salt and pepper. Dredge catfish strips in cornmeal mixture, shaking off the excess. Set aside on a wax paper-lined baking sheet.
  2. Pour 2 inches of peanut oil into a deep fryer or large, heavy skillet and heat to 375°F on a deep-frying thermometer. Add catfish strips to hot oil, three at a time, and fry in a single layer for 5 minutes, turning to cook evenly, until golden brown and fish flakes easily when tested with a fork. Drain on paper towels and sprinkle lightly with salt.
  3. Prepare dipping sauce 1 minute before serving catfish fingers. Mix vinegar, salt, pepper, shallot, garlic, green onions and parsley in a small bowl. Taste and adjust seasonings if necessary.
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