The Catfish Institute

Specialty Recipe

Farm-Raised Catfish Fingers
with Spicy Dipping Sauce

Ingredients

Farm-Raised Catfish Fingers

2-1/2 pounds genuine U.S. farm-raised catfish fillets, cut into 1 inch wide strips

2 cups finely ground white cornmeal

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1-1/2 quarts peanut oil

Spicy Dipping Sauce

3/4 cup white wine vinegar

1/2 teaspoon salt, or to taste

1/2 teaspoon coarsely ground black pepper, or to taste

1 shallot, finely chopped

2 cloves garlic, finely chopped

2 scallions, thinly sliced, (white and 2 inches of green)

1 Tablespoon finely chopped parsley

Farm-Raised Catfish Fingers: Season farm-raised catfish strips carefully with salt and pepper. Set aside. Combine cornmeal, salt and pepper. Dredge catfish strips in cornmeal mixture and fry in 2 inches of peanut oil heated to 375 degrees. Fry until golden brown, about 5 minutes. Drain catfish strips on crumpled paper towel and sprinkle lightly with salt.

Spicy Dipping Sauce: Combine ingredients 1 minute before serving farm-raised catfish fingers.

Serves: 8 to 10 as a first course or 6 as an entree.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)