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Southern-style fried catfish has a particular taste that's often hard to imitate, but after lots of tries, we cracked the code. By combining eggs and sour cream as the base, the cornmeal sticks better and each finger has a little extra flavor.
What You'll Need
- 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
What to Do
- In a shallow dish, whisk together the 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 the oil in a 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 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.
If you want even more classic Southern recipes, be sure to check out our free eCookbook, Down-Home Cookin': 24 Easy Southern Favorites.