Fried Catfish Fingers with Spicy Dipping Sauce

Recipe Description

A fried Catfish recipe featuing spicy white wine vinegar based dipping sauce.


  • 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
  • ==
  • ¾ cup white wine vinegar
  • ½ teaspoon salt
  • ½ teaspoon coarsely ground black pepper
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 green onions, thinly sliced
  • 1 tablespoon finely chopped fresh parsley


  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. ==
  4. 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.
This article uses material from the "Fried Catfish Fingers with Spicy Dipping Sauce" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License