Catfish Strips

[ 0 ] January 28, 2009 |

Catfish Strips

Catfish fingers (*your local grocery store should have these strips in your seafood department; if not there, then buy 4 pieces of catfish and cut into strips)
2 cups white cornmeal
1 1/2 tbsp. all seasoning salt
1 1/2 tbsp. salt
1 1/2 tbsp. pepper
Peanut Oil (*should be enough to cover the fish while frying…2 inches is about right)

Preheat the oil in a large heavy skillet. Combine the cornmeal, seasoning salt, salt and pepper (*the seasonings can be adjusted to your preference…1 1/2 is a good starting point;-). Clean and rinse the strips and dredge in the cornmeal mixture, shaking off the excess; set aside. When the oil is hot, add the strips about 4 at a time and cook for 5-7 minutes, turning the fish over occasionally so it will cook evenly on both sides. The fish is done when it is golden brown and flakes easily when touched by a fork. Remove the catfish from the oil and drain on a paper towel (*paper towel should be on top of a plate). Add additional salt and pepper as needed. Serve hot.

*Johnna’s tip: Who said fried catfish is only for the summer?? Catfish strips are delicious and succulent in every bite, especially when served piping hot. Alongside some dipping sauce (*tartar sauce is a good one…), catfish strips will make you want to break your dieting rules repeatedly. Since fried food is allowed every once in awhile (*for the health conscious…;-) try these catfish strips with a side of homemade cut fries…Enjoy!

Category: Food.Fun.Stuff., main dish, seafood, Various Cooking Styles

About the Author ()

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

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