Fried Catfish finger
A true Soul Food classic, these catfish strips are tender and flaky on the inside, with a crisp, golden crust that packs a subtle kick. A quick soak in tangy buttermilk (with optional hot sauce) adds richness and depth, while a zesty homemade lemon parsley salt takes the whole dish up a notch. Perfect for parties, picnics, or casual family dinners.
This rich, golden honey cake is moist, fluffy, and delicately spiced with cinnamon. Finished with a warm honey syrup and toasted almonds, it’s a comforting dessert perfect for holidays or tea time.
Ingredients
For the Catfish
4 catfish fillets, cut into thick strips
2 cups buttermilk
1 teaspoon hot sauce (optional)
1 cup fine yellow cornmeal
½ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon dry mustard
½ teaspoon cayenne pepper
Vegetable oil, for frying
1 teaspoon Lemon Parsley Salt (recipe below)
1 lemon, cut into wedges
Lemon Parsley Salt
12 to 15 parsley leaves
½ cup kosher salt
Zest of 1 lemon
Instructions
Prepare the Lemon Parsley Salt
Place parsley leaves on a paper towel-lined plate and microwave in 30-second intervals on medium-high until dry but still green (about 2 minutes total).
Combine the dried parsley, lemon zest, and salt in a spice grinder or blender. Pulse until fine and evenly mixed. Set aside.
Marinate the Catfish
In a large shallow dish, whisk the hot sauce into the buttermilk if using.
Add the catfish strips and turn to coat fully. Let them marinate for 15 minutes to 1 hour in the fridge.
Dredge and Fry
In a separate shallow dish, mix cornmeal, flour, baking powder, salt, black pepper, garlic powder, dry mustard, and cayenne pepper.
Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a pinch of the cornmeal mixture sizzles instantly.
Remove the catfish from the buttermilk and let the excess drip off. Dredge each strip in the cornmeal mixture, coating evenly and shaking off the excess.
Carefully add strips to the hot oil without crowding the pan. Fry for 2–3 minutes per side, or until golden brown and crispy.
Transfer to a wire rack to drain. Repeat with remaining strips, reheating or replenishing the oil as needed.
Serve
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Sprinkle hot catfish strips with Lemon Parsley Salt and serve immediately with fresh lemon wedges.
- Pro Tip
For ultra-crispy catfish, let the dredged strips rest on a wire rack for 10–15 minutes before frying. This helps the coating adhere better and develop an extra crunchy texture in the hot oil. Also, always fry in batches—overcrowding the pan cools the oil and leads to soggy results.
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