Fried Catfish With Chive Ginger Sauce Recipes

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FRIED CATFISH FINGERS



Fried Catfish Fingers image

Fried catfish is a Soul Food staple found not just across the South, but across America. This favorite is flaky and tender on the inside, crunchy and slightly spicy on the outside. Soaking the catfish in buttermilk for a short time adds a tangy flavor, and if you whisk in a little hot sauce you get an extra layer of heat that can't be beat!

Provided by Carla Hall

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

4 catfish fillets, cut into thick strips
2 cups buttermilk
1 teaspoon hot sauce, optional
1 cup fine yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
Vegetable oil, for frying
1 teaspoon Lemon Parsley Salt (recipe follows)
1 lemon, cut into wedges
12 to 15 parsley leaves
1/2 cup kosher salt
Zest of 1 lemon

Steps:

  • Place the catfish strips in a large shallow dish and pour the buttermilk over the top (if using the hot sauce, whisk the hot sauce into the buttermilk first). Turn the strips to make sure they are coated in the buttermilk. Allow to marinate for at least 15 minutes and up to 1 hour.
  • Mix the cornmeal, flour, baking powder, salt, black pepper, garlic powder, dry mustard and cayenne together in a large shallow dish.
  • Fill a large (10- or 12-inch) skillet with vegetable oil to a depth of 1/2 inch and heat over medium-high heat until very hot: A pinch of the cornmeal mixture should sizzle when it hits the oil.
  • Remove the catfish strips from the buttermilk and discard the buttermilk. Let the excess liquid drip off the strips before dredging. Dredge the catfish strips in the cornmeal mixture until evenly coated, shaking off the excess.
  • Carefully lay the first strip into the hot oil, then add as many strips as can comfortably fit into the pan without overcrowding; you want to keep an inch or so of space between each piece. Fry the strips until golden brown, 2 to 3 minutes per side, then transfer the strips to a wire rack to drain. Repeat with the remaining strips, adding more oil if necessary (be sure to reheat the oil if you add more).
  • Sprinkle the catfish fingers with Lemon Parsley Salt and serve with lemon wedges.
  • Place the parsley leaves on a plate covered with a paper towel. Microwave on medium-high heat in 30-second intervals until the parsley dries out (but retains color), about 2 minutes depending on your microwave.
  • Blend the salt with the lemon zest and parsley leaves in a spice grinder or blender until fine. Makes about 1/3 cup.

FRIED CATFISH WITH CHIVE-GINGER SAUCE



Fried Catfish with Chive-Ginger Sauce image

Categories     Fish     Ginger     Quick & Easy     Lime     Pan-Fry     Chive     Bon Appétit

Yield Serves 2

Number Of Ingredients 11

2 1/2 tablespoons seasoned rice vinegar
1 1/2 tablespoons light soy sauce
1 tablespoon fresh lime juice
1 teaspoon finely grated peeled fresh ginger
1 small garlic clove, pressed
1 teaspoon (packed) golden brown sugar
4 tablespoons chopped fresh chives
2 6- to 7-ounce skinless catfish fillets
All purpose flour
Peanut oil (for frying)
Fresh whole chives

Steps:

  • Whisk vinegar, soy sauce, lime juice, grated ginger, garlic and golden brown sugar in small bowl to blend. Mix in 3 tablespoons chopped chives. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Press 1 tablespoon chopped chives onto both sides of fish. Sprinkle fish with salt and pepper. Dredge fish in flour; shake off excess.
  • Pour peanut oil into heavy large skillet to depth of 1/4 inch. Heat oil over medium-high heat. Add catfish fillets to skillet and cook until crisp outside and just opaque in center, about 3 minutes per side. Transfer catfish to paper towels to drain. Place catfish on plates. Pour sauce over. Garnish catfish with whole chives and serve immediately.

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