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Categories:
ketchup horseradish lemon juice Worcestershire sauce hot sauce clove garlic vegetable oil buttermilk eggs cayenne pepper salt freshly ground black pepper catfish fillets flour sugar
Viewed: 19 - Published at: 9 years agoIngredients
- 1 1/2 cups ketchup
- 2 tablespoons horseradish
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (recommended: Frank's Red Hot)
- 1 clove garlic, minced
- Vegetable oil, for frying
- 1 1/2 cups buttermilk
- 2 eggs
- 2 tablespoons cayenne pepper
- 1 tablespoon salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 catfish fillets (about 1 1/4 pounds), cut into roughly
- 2 1/2 by 1-inch strips
- 1 cup all-purpose flour 1 cup bread crumbs
- 1/2 tablespoon sugar
Method
- To make the sauce: Mix all ingredients in a bowl and refrigerate until serving.
- When ready to fry, fill a large heavy pot with enough oil to measure 1 1/2 inches up the side of the pan and heat to 350 degrees F.
- To make the catfish sticks: In a measuring glass, mix together buttermilk, eggs, cayenne, salt and pepper.
- Pour into a large plastic bag, then add the catfish.
- Seal, removing as much air as possible, and refrigerate for 10 minutes.
- Meanwhile place flour in a shallow bowl.
- Combine the bread crumbs with sugar and place in another shallow bowl.
- Remove fish from the buttermilk mixture and coat lightly with flour.
- Place strips back in the buttermilk and then dredge in the bread crumb mixture.
- Fry strips in batches for about 3 minutes on each side or until golden brown.
- Drain on a paper towel-lined plate.
- Serve catfish sticks with dipping sauce.
