Fried Catfish Fingers
Fried catfish is a Soul Food staple enjoyed across the South and beyond. This beloved dish features flaky, tender fish inside a crunchy, slightly spicy coating. Soaking the catfish in buttermilk adds a tangy depth, and whisking in a bit of hot sauce (if you like) gives it an unbeatable extra kick.
Instructions
Place catfish strips in a large shallow dish and cover with buttermilk (whisk in hot sauce first if using). Turn to coat evenly, then marinate for 15 minutes to 1 hour.
In another large shallow dish, mix together cornmeal, flour, baking powder, salt, black pepper, garlic powder, dry mustard, and cayenne.
Fill a 10- or 12-inch skillet with vegetable oil to a 1/2-inch depth and heat over medium-high until very hot—test with a pinch of the cornmeal mixture; it should sizzle immediately.
Remove catfish from the buttermilk (discard the liquid) and let excess drip off. Dredge strips in the cornmeal mixture until evenly coated, shaking off any excess.
Fry catfish in batches in the hot oil, leaving about an inch of space between each piece to avoid overcrowding. Cook until golden brown, 2 to 3 minutes per side, then transfer to a wire rack to drain. Repeat with remaining strips, adding more oil (and reheating it) if needed.
Sprinkle fried catfish fingers with Lemon Parsley Salt and serve with lemon wedges.
Lemon Parsley Salt
Spread parsley leaves on a paper towel-lined plate. Microwave on medium-high in 30-second intervals until dry but still colorful, about 2 minutes total (depending on your microwave).
Blend the dried parsley with salt and lemon zest in a spice grinder or blender until fine. This makes about 1/3 cup.
