Jul 14 2026
Restaurants›A P Suggins Bar & Grill›Catfish Fingers Recipe

Catfish Fingers Recipe

Inspired by A P Suggins Bar & Grill
Time45m
Serves4

Fried strips using local Weisenberger Mill batter. Served with our creamy tarter sauce.

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Ingredients

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Catfish Fingers

Creamy Tartar Sauce

Method

Catfish Fingers

  1. 1

    Prepare the Catfish

    Start by cutting the catfish fillets into finger-sized strips, approximately 1 inch wide and 3-4 inches long.

  2. 2

    Set Up Breading Station

    In one bowl, combine the Weisenberger Mill cornmeal, all-purpose flour, salt, black pepper, and paprika. In another bowl, whisk together the eggs and milk until well blended.

  3. 3

    Bread the Catfish

    Dip each catfish strip first into the egg mixture, allowing excess to drip off, then dredge it in the cornmeal mixture, ensuring each piece is well coated. Set aside on a plate.

  4. 4

    Heat the Oil

    In a large, deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

  5. 5

    Fry the Catfish

    Carefully place the breaded catfish strips into the hot oil in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

Creamy Tartar Sauce

  1. 6

    Make the Tartar Sauce

    In a medium bowl, combine the mayonnaise, finely chopped dill pickles, chopped capers, lemon juice, and fresh dill. Mix well until fully combined.

  2. 7

    Season to Taste

    Add salt and black pepper to the tartar sauce, adjusting to taste. Chill in the refrigerator until ready to serve.

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