Catfish on a Stick with Pickles, Peppers and Onions – TCI

Catfish on a Stick with Pickles, Peppers and Onions

Serving Size: 12

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What you’ll need:

  • 4 U.S. Farm-Raised Catfish fillets, cut into 1½-inch pieces
  • Oil for deep-frying
  • 1 large onion
  • 1 large red bell pepper
  • 1 cup dill pickle slices
  • 12 large wooden skewers
  • 2 cups flour
  • ½ cup cornstarch
  • 1 tablespoon garlic powder
  • 2 tablespoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons paprika
  • 2 teaspoons baking powder
  • 3 cups cold water
  • 1 teaspoon Louisiana hot sauce

How to prepare:

Heat oil to 350° F in a very large skillet or deep fryer.

Peel and quarter onions; then separate. Cut bell pepper into pieces about the same size as the catfish.

Skewer a piece of catfish, then onion, bell pepper and pickle. Repeat until skewer is full.

Combine remaining ingredients for batter.

Dip skewers into batter to coat well, and fry about 2 minutes on each side, or until light golden.

Serve warm.