Fried Catfish Fingers with Country Remoulade

Main Course

Recipe courtesy of Bon Appétit, Y'all by Virginia Willis

Serves 4-6

  • 1 cup whole-grain Dijon mustard 
  • 1 large egg white, lightly beaten 
  • 1 tablespoon hot sauce 
  • 1 pound catfish fillets, cut into strips 
  • 1/2 cup white or yellow cornmeal 
  • 1/2 cup all-purpose flour 
  • Coarse salt and freshly ground black pepper
  • 4 cups peanut oil, for frying 


Country Remoulade

  • 1 cup mayonnaise
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1 stalk celery, finely chopped
  • 2 to 3 green onions, white and pale green parts only, finley chopped
  • 1 tablespoon chepped fresh chives
  • 1 clove garlic, finely chopped
  • ½ teaspoon hot sauce
  • coarse salt and freshly ground black pepper



Fried Catfish Fingers with Country Remoulade

Fried Catfish Fingers with Country Remoulade

Click image to enlarge



To prepare the fish:

Line a plate with paper towels and set by the cooktop.  

In a large bowl, stir together the mustard, egg white, and hot Sauce. Add the fish and toss to coat well. Cover and marinate in the refrigerator for 1 hour.

In a shallow dish, combine the cornmeal and flour and season with salt and pepper. Pour the oil into a heavy-bottomed saucepan, deep fryer, or Dutch oven, filling it no more than one-third full.

Heat the oil over medium heat until it reaches 350°F.

Remove the fish from the marinade and season with salt and pepper. Dredge the fish in the cornmeal mixture to coat both sides and shake off the excess. Carefully add the fish to the oil, a few pieces at a time. Cook until golden brown and crispy, about 2 minutes. Remove with a slotted spoon to the prepared plate. Taste and adjust for seasoning with salt and pepper. Serve with the remoulade.

To prepare the remoulade:

Thoroughly combine the mayonnaise, mustard, lemon juice, celery, onions, chives, garlic, and hot sauce; taste and add salt and pepper. Refrigerate for at least one hour before serving, will keep, refrigerated, in an airtight container for up to three days; serve chilled. Makes about 1 ½ cups.


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