Catfish Wings Recipes

CRISPY CATFISH

Steps:

• In a shallow dish, combine the first four ingredients. Pat fillets dry; dip in butter, then coat with crumb mixture. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium-hot heat or broil 4 in. from the heat for 5 minutes on each side or until fish flakes easily with a fork.

FRIED CATFISH NUGGETS

Steps:

• Place the catfish pieces into a mixing bowl and sprinkle with thyme leaves. Toss until the catfish is evenly coated with the thyme. Mix in the mustard with your hands. Cover, and refrigerate overnight, up to 24 hours.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk the flour, salt, black pepper, and baking soda together in a mixing bowl.
• Dip the catfish pieces one at a time into the flour mixture and shake off the excess. Fry the catfish nuggets in batches until they are no longer translucent in the center and are golden brown, 3 to 4 minutes. Let the oil come back up to temperature between batches. Drain the nuggets on a paper towel-lined plate before serving.

CATFISH STICKS

Steps:

• 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.

SOUTH CAROLINA CATFISH STEW

Steps:

• Combine condensed soup, water, ketchup, hot pepper sauce, Worcestershire sauce, butter, and browning sauce in a stockpot over medium heat. Add potatoes, bacon, and onion. Season with thyme, chili powder, salt, and pepper; bring to a boil.
• Meanwhile, rinse catfish and pat dry. Cut into bite-sized pieces and add to the stockpot. Reduce heat to a simmering boil and cook, covered or uncovered, until onions and potatoes are tender, about 25 minutes.

CATFISH WINGS

Steps:

• Mix marinade ingredients in a plastic, zipper bag.
• Add catfish and marinade at least one hour. Drain and pat dry with a paper towel.
• Melt butter over medium heat in a large skillet. Add hot sauce. Stir into butter.
• Saute catfish nuggets gently in the Buffalo sauce until fully cooked.