Catfish Fingers with Cajun Remoulade have a crunchy cornmeal coating that pairs really well with a creamy dip. Fried catfish is almost as southern as sweet tea and I especially love it cut into strips and deep-fried. Catfish is easy to find and inexpensive compared to other fish. Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Please enable JavaScript in your browser to complete this form.Please enable JavaScript in your browser to complete this form.Name *Email *Save Make Ahead The Cajun Remoulade can be made 3 days in advance and refrigerated until needed. Do You Soak Catfish Before Frying? Wild catfish can have a muddy flavor and often benefits from soaking in buttermilk which helps remove that flavor. You can soak for up to 8 hours. Farm raised catfish has a milder flavor. Type Of Oil To Fry In You will need to fill your frying pan or Dutch oven with at least 2 inches of oil. I use either vegetable oil or canola oil. They both are great for frying because they have a high smoke point and a mild flavor. Peanut oil also works well but is more expensive. How Long To Fry Catfish The catfish should be fried until it is totally opaque on the inside and flakes easily. This should take about 2 minutes per side. Recipe Tips Heat the oil to about 350 degrees F. Use a deep frying thermometer for best results. If the oil isn’t hot enough, the breading will soak up too much oil. Be sure your catfish is as fresh as possible. I recommend buying it the same day you plan on cooking it. Many people prefer farm-raised catfish over wild caught. It has a milder, cleaner flavor. If using frozen catfish, be sure to thaw completely. You can use either white or yellow cornmeal. Yellow is more standard, but white cornmeal is a little less gritty. I prefer a cast iron pan for frying, but any heavy-bottomed pan or Dutch oven will do. These catfish fingers make incredible tacos!! Pin this now to find it laterPin It Love cooking catfish? her are some other recipes you will want to try: Blackened Catfish with Comeback Sauce, Crunchy Catfish Tacos with Tequila Creamed Corn, and Southern Catfish Tacos. What To Serve With This Recipe Cornbread Buttermilk Coleslaw Hush Puppies Collard Greens Potato Salad Print Catfish Fingers with Cajun Remoulade Catfish Fingers with Cajun Remoulade have a crunchy cornmeal coating that pairs really well with a creamy dip. Course Dinner, Main Dish Prep Time 20 minutes minutesCook Time 15 minutes minutesRefrigerate 30 minutes minutesTotal Time 1 hour hour 5 minutes minutes Servings 4 Calories 571kcal IngredientsCajun Remoualde⅔ cup mayonnaise2 tablespoons Creole mustard1 teaspoon prepared horseradish1 teaspoon paprika½ teaspoon Cajun or Creole seasoning½ teaspoon Worcestershire sauce1 tablespoon chopped fresh parsley1 garlic clove minced1 teaspoon lemon juicepinch of cayenne pepperRemaining Ingredients1 pound Catfish fillets½ cup buttermilk1 large egg1 teaspoon Creole seasoning¾ cup all-purpose flour½ cup yellow cornmeal1 teaspoon saltVegetable oil InstructionsIn a small bowl, stir together all Cajun Remoulade ingredients. Cover and refrigerate until needed.Cut catfish into 1-inch strips. (See picture in post above)In a medium bowl, whisk together buttermilk, egg, and Cajun seasoning. Add catfish. Cover and refrigerate for 30 minutes and up to 2 hours.In a pie plate, stir together flour, cornmeal and salt.Pour a few inches of oil into a Dutch oven or deep cast iron skillet. Heat to 350 to 365 degrees F.Dredge catfish in cornmeal mixture, and fry in batches for 3 to 4 minutes.Drain on a paper towel-lined plate or a wire rack set over a baking sheet.Serve with remoulade sauce. NutritionCalories: 571kcal | Carbohydrates: 36g | Protein: 26g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 131mg | Sodium: 1016mg | Potassium: 617mg | Fiber: 3g | Sugar: 3g | Vitamin A: 847IU | Vitamin C: 4mg | Calcium: 77mg | Iron: 3mg The post Catfish Fingers with Cajun Remoulade appeared first on Spicy Southern Kitchen.