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CATFISH FINGERS

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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:

2 eggs
1/4 cup sour cream
1 1/2 tsp ground red pepper, divided
1 1/2 tsp dried oregano, divided
1 tsp salt, divided
2 cups self-rising cornmeal
1 1/2 cups vegetable oil
2 lb catfish fillets, cut into 1 inch strips

In a shallow dish, whisk together the eggs, sour cream, 1/2 tsp ground red pepper, 1/2 tsp oregano, and 1/4 tsp salt; beat well.

In another shallow dish, combine the cornmeal and the remaining 1 tsp ground red pepper, 1 tsp oregano, and 3/4 tsp salt; mix well.

In a large skillet, heat the oil over medium-high heat until hot but not smoking. Dip the catfish fingers in the egg mixture, then in the cornmeal mixture, coating completely. Cook the catfish fingers in batches for 2 to 3 minutes per side, or until the coating is golden and the fish flakes easily with a fork. Drain on a paper towel-lined platter. Serve immediately. Serve with your favorite dipping sauce. Serves 4-6

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