Kid Friendly Catfish Sticks Recipes

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.

KID-FRIENDLY CATFISH STICKS

Steps:

• Place fish in a bowl and pour in Italian dressing; marinate in the refrigerator, 30 minutes to 1 hour.
• Heat oil in a deep-fryer or large saucepan.
• Mix flour, cornmeal, paprika, garlic powder, lemon-pepper seasoning, and pepper together in a resealable bag. Pour beaten eggs into a separate resealable bag.
• Remove catfish from the marinade and shake off excess. Discard the remaining marinade. Drop catfish into the bag with eggs and shake to coat. Remove a few catfish at a time from eggs using tongs and transfer to flour mixture; shake to coat.
• Cook catfish, working in batches, in the hot oil until fish float to the top and are cooked through, 5 to 7 minutes. Remove cooked fish with tongs or a slotted spoon and drain on paper towel. Season fish sticks with salt while still warm.

KID-FRIENDLY CATFISH STICKS

Steps:

• Place fish in a bowl and pour in Italian dressing; marinate in the refrigerator, 30 minutes to 1 hour.
• Heat oil in a deep-fryer or large saucepan.
• Mix flour, cornmeal, paprika, garlic powder, lemon-pepper seasoning, and pepper together in a resealable bag. Pour beaten eggs into a separate resealable bag.
• Remove catfish from the marinade and shake off excess. Discard the remaining marinade. Drop catfish into the bag with eggs and shake to coat. Remove a few catfish at a time from eggs using tongs and transfer to flour mixture; shake to coat.
• Cook catfish, working in batches, in the hot oil until fish float to the top and are cooked through, 5 to 7 minutes. Remove cooked fish with tongs or a slotted spoon and drain on paper towel. Season fish sticks with salt while still warm.

KID-FRIENDLY CATFISH STICKS

Steps:

• Place fish in a bowl and pour in Italian dressing; marinate in the refrigerator, 30 minutes to 1 hour.
• Heat oil in a deep-fryer or large saucepan.
• Mix flour, cornmeal, paprika, garlic powder, lemon-pepper seasoning, and pepper together in a resealable bag. Pour beaten eggs into a separate resealable bag.
• Remove catfish from the marinade and shake off excess. Discard the remaining marinade. Drop catfish into the bag with eggs and shake to coat. Remove a few catfish at a time from eggs using tongs and transfer to flour mixture; shake to coat.
• Cook catfish, working in batches, in the hot oil until fish float to the top and are cooked through, 5 to 7 minutes. Remove cooked fish with tongs or a slotted spoon and drain on paper towel. Season fish sticks with salt while still warm.

KID-FRIENDLY CATFISH STICKS

Steps:

• Place fish in a bowl and pour in Italian dressing; marinate in the refrigerator, 30 minutes to 1 hour.
• Heat oil in a deep-fryer or large saucepan.
• Mix flour, cornmeal, paprika, garlic powder, lemon-pepper seasoning, and pepper together in a resealable bag. Pour beaten eggs into a separate resealable bag.
• Remove catfish from the marinade and shake off excess. Discard the remaining marinade. Drop catfish into the bag with eggs and shake to coat. Remove a few catfish at a time from eggs using tongs and transfer to flour mixture; shake to coat.
• Cook catfish, working in batches, in the hot oil until fish float to the top and are cooked through, 5 to 7 minutes. Remove cooked fish with tongs or a slotted spoon and drain on paper towel. Season fish sticks with salt while still warm.