Catfish Fingers Recipe

Make the sauce first

In a medium bowl combine mayonnaise, diced tomato, diced dill pickle (or chopped capers), minced red onion, lemon juice, Dijon mustard, chopped parsley and hot sauce if using. Stir until combined. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust acidity or salt as needed. Cover and refrigerate while you prepare the fish so the flavors meld (at least 15–20 minutes).

Prepare the fish

Pat the catfish fillets dry with paper towels. Cut into finger-sized strips about 3–4 inches long and 1/2–3/4 inch thick. Set on a tray and season lightly with 1/2 tsp of the salt and a pinch of black pepper.

Set up breading stations

In a shallow bowl whisk together eggs and buttermilk. In a separate shallow dish combine flour, cornstarch, cornmeal (if using), baking powder, remaining 1 tsp salt, 3/4 tsp black pepper, garlic powder, onion powder and cayenne. Mix well to distribute seasonings.

Bread the catfish

Working in batches, dredge each catfish strip first in the dry flour mixture, shaking off excess, then dip into the egg-buttermilk mixture, then return to the dry mixture and press lightly so a thin even coating adheres. Place breaded strips on a parchment-lined tray while you heat the oil. If you prefer a lighter coating, use a single dredge: dry, egg, quick dry.

Heat the oil

Pour vegetable oil into a heavy, deep skillet or Dutch oven to a depth of about 2 inches (about 3–4 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the flour mixture into the oil — it should sizzle and rise steadily but not smoke.

Fry the fingers

Carefully add breaded catfish strips to the hot oil in a single layer, don't overcrowd the pan (work in batches of 6–8 depending on pan size). Fry for 2.5–3.5 minutes, turning once, until golden brown and cooked through (internal temperature ~145°F / 63°C). Remove with a slotted spoon or spider and transfer to a wire rack set over a baking sheet to drain and stay crisp. Sprinkle lightly with additional salt while hot, if desired.

Finish and serve

Let the final batch rest 1–2 minutes, then arrange the catfish fingers on a platter with lemon wedges and the chilled tomato tartar sauce for dipping. Serve immediately so the breading remains crisp.