Catfish Fingers Recipe

Inspired by Huey's

Time30m

Serves4

Benne seed crusted, served with tartar sauce

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Ingredients

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1
Prepare the Catfish
Rinse the catfish fillets under cold water and pat them dry with paper towels. Cut the fillets into finger-sized strips.
2
Set Up Breading Station
In three separate shallow bowls, place the flour mixed with salt and pepper, the beaten eggs mixed with milk, and the benne seeds.
3
Bread the Catfish
Dip each catfish strip first into the flour, coating both sides, then into the egg mixture, and finally into the benne seeds, pressing gently to adhere the seeds.
4
Fry the Catfish Fingers
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded catfish fingers in batches, frying for 3-4 minutes on each side or until golden brown and cooked through.
5
Drain and Serve
Remove the catfish fingers from the skillet and place them on paper towels to drain excess oil. Serve hot with tartar sauce on the side.