Perfect Fried Catfish Strips – TCI

Perfect Fried Catfish Strips

Serving Size: 4

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What you’ll need:

  • 4 U.S. Farm-Raised Catfish fillets, cut into strips
  • ½ cup dill pickle juice
  • 2 eggs
  • ½ cup milk
  • 4 cups flour
  • 2 tablespoons powdered sugar
  • 1 teaspoon paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp celery seed
  • ½ tsp dried basil
  • 2 cups vegetable oil
  • GARLIC PARMESAN SAUCE
  • ½ cup butter, melted
  • 1 tsp garlic powder
  • ½ tsp onion salt
  • ¼ tsp fresh ground black pepper
  • GRANISH
  • ½ cup grated Parmesan cheese
  • 1 tbsp fresh minced parsley
  • SMOKEY HONEY BBQ SAUCE
  • 1 cup of your favorite BBQ sauce
  • 2 tbsp spicy honey
  • GRANISH
  • 2 green onions, thinly sliced
  • LEMON PEPPER SAUCE
  • ½ stick salted butter, melted
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp fresh ground black pepper
  • 1 tbsp honey
  • ½ tsp Worcestershire sauce
  • 1 clove of garlic, minced
  • GRANISH
  • 1 lemon, wedged

How to prepare:

POUR pickle juice over catfish strips, and MARINATE in refrigerator for 1 hour.

REMOVE, and set aside for 15 minutes to allow catfish to come up to room temperature.

BEAT eggs with milk in a bowl.

COMBINE flour, sugar and spices in another bowl.

PAT catfish dry, and DIP pieces into egg mixture, coating both sides; then COAT in flour.

HEAT oil to 375° F in a skillet.

FRY strips for about 2 minutes on each side, or until golden and cooked through.

SERVE with pickle slices and honey mustard. Serves 4

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