Fried Catfish Fingers Platter-Three ways

Perfectly fried catfish fingers with three classic dipping sauces. Enough to feed a crowd at your next party or tailgate. Sauces can be made ahead for added convenience.



Heat oil to 365 degrees.  Pat fish dry and dredge in breader, shaking off any excess.  Fry in batches (8 to 10 pieces per batch) in hot oil 4 to 5 minutes or until done.  Keep warm.  Serve with sauces and lemon wedges.

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