Catfish Fingers Recipe

Prepare fish

Pat catfish fillets dry with paper towels. Cut into 1/2-inch to 3/4-inch wide 'fingers' or strips, about 3–4 inches long. Keep chilled while preparing batters.

Make wet batter

In a shallow bowl, whisk together buttermilk, the egg, hot sauce, and 1/2 teaspoon of the salt until smooth. This will help tenderize and season the fish.

Make dry coating

In a second shallow bowl or pie plate, combine 3 tbsp flour, 3 tbsp fine cornmeal, cornstarch, smoked paprika, garlic powder, onion powder, the remaining 1/2 tsp salt, and black pepper. Mix thoroughly so cornmeal and flour are evenly distributed.

Dredge and rest

Working in batches to avoid crowding, dip each catfish finger first into the wet batter (shake off excess) then press into the dry mixture to fully coat. Place coated fingers on a wire rack and let them rest 5–10 minutes so coating adheres; this prevents falling off in the oil.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (about 1 cup for a medium skillet). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~45 seconds.

Fry

Fry the catfish fingers in a single layer (do not overcrowd) for 2–3 minutes per side, turning once, until golden brown and internal temperature reaches 145°F and coating is crisp. Remove with a slotted spatula to a paper towel-lined plate or wire rack. Keep warm in a 200°F oven if frying in multiple batches.

Finish and serve

Squeeze fresh lemon over the hot catfish fingers to taste. Serve immediately with hushpuppies and optional tartar/dipping sauce.

Mix dry ingredients

In a medium bowl, whisk together 1 cup yellow cornmeal, 1/2 cup flour, baking powder, sugar, and 1/2 tsp salt until combined.

Combine wet ingredients

In a separate bowl, whisk together 1/2 cup buttermilk, the egg, and melted butter. Add the finely chopped onion and scallion.

Make batter

Pour the wet mixture into the dry ingredients and stir until just combined. The batter should be thick but scoopable; if too dry, add 1–2 tbsp additional buttermilk.

Heat oil for frying

Pour about 2 cups of vegetable oil into a heavy saucepan or deep skillet to reach ~1.5–2 inches depth. Heat to 350°F (175°C).

Fry hushpuppies

Using a small spoon or a teaspoon and wet fingers, drop rounded tablespoons of batter into the hot oil, frying no more than 6–8 at a time depending on pan size. Fry 2.5–3.5 minutes, turning as needed, until deep golden brown and cooked through. Remove with a slotted spoon to a paper towel-lined tray to drain. Sprinkle lightly with salt while hot.

Keep warm

Keep hushpuppies warm in a 200°F oven if making multiple batches. Serve hot alongside the catfish fingers.

Combine mayonnaise, dill pickle relish, lemon juice, chopped capers, salt, and pepper in a small bowl. Stir until smooth. Taste and adjust seasoning. Chill briefly or serve immediately.