Catfish Sticks

Name: Catfish Sticks
Ingredients: 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

16 ingredients

12 steps

Ingredients

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

Directions

1

To make the sauce: Mix all ingredients in a bowl and refrigerate until serving.
2

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.
3

To make the catfish sticks: In a measuring glass, mix together buttermilk, eggs, cayenne, salt and pepper.
4

Pour into a large plastic bag, then add the catfish.
5

Seal, removing as much air as possible, and refrigerate for 10 minutes.
6

Meanwhile place flour in a shallow bowl.
7

Combine the bread crumbs with sugar and place in another shallow bowl.
8

Remove fish from the buttermilk mixture and coat lightly with flour.
9

Place strips back in the buttermilk and then dredge in the bread crumb mixture.
10

Fry strips in batches for about 3 minutes on each side or until golden brown.
11

Drain on a paper towel-lined plate.
12

Serve catfish sticks with dipping sauce.