• 2 c. white cornmeal
  • 1 shallot, finely chopped
  • Salt & freshly ground black pepper
  • 1/2 t. coarsely ground black pepper
  • 2 1/2 lbs. large catfish filets, cut into 1″ strips
  • 1/2 t. salt
  • Peanut oil for flying
  • 1 T. finely chopped fresh parsley
  • 3/4 c. white wine vinegar
  • 2 green onions, thinly sliced
  • 2 cloves garlic, finely chopped


Combine cornmeal, salt and pepper in shallow dish. Dredge catfish strips in cornmeal, shaking off excess. Set aside on wax-paper lined baking sheet. Heat 2″ peanut oil in heavy skillet to 375 degrees. Add catfish strips to oil, 3 at a time, and fly 5 minutes, turning, until golden brown and fish flakes easily. Drain on paper towels and sprinkle lightly with salt. Combine all sauce ingredients right before serving.

Servings: 8