Catfish Fingers

By carvalhohm

Ingredients

• 2 eggs
• 1/4 cup sour cream
• 1 1/2 teaspoons ground red pepper, divided
• 1 1/2 teaspoons dried parsley, divided
• 1 teaspoon salt, divided
• 2 cups self-rising cornmeal
• 1 1/2 cups vegetable oil
• 2 pounds catfish fillets, cut into 1-inch strips

Details

Adapted from mrfood.com

Preparation

Step 1

In shallow dish, whisk together eggs, sour cream, 1/2 teaspoon ground red pepper, 1/2 teaspoon parsley, and 1/4 teaspoon salt; beat well. In another shallow dish, combine the cornmeal and the remaining 1 teaspoon ground red pepper, 1 teaspoon parsley, and 3/4 teaspoon salt; mix well.

Heat oil in large skillet 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 catfish fingers in batches for 2 to 3 minutes per side, or until the coating is golden and fish flakes easily with fork. Drain on paper towel-lined platter. Serve immediately.