Catfish Sticks
Next to firing up the smoker, having a catfish fry in the party pot (our name for the turkey fryer) is our preferred all-day patio workout. Then, after hours of fun over the hot cauldron, we’re done with frying for months. Except maybe for an occasional batch of corn tortilla chips. The thing about catfish is that its soft, almost mushy flesh demands a rigid cornmeal exoskeleton forged in hot peanut oil. An oven and a seasoned panko/cornmeal crust mimic the deep-fried crust with a fraction of the mess and without oil recycling in the morning. R. B. confirms that leftover Catfish Sticks reheat like a dream in a toaster oven. He makes a mean cheater po’boy with reheated catfish sticks piled on a hamburger bun slathered with tartar sauce and topped with iceberg lettuce excavated from the crisper drawer.
Recipe information
Yield
makes 4 to 6 servings (about 32 fish sticks)
Ingredients
Preparation
Step 1
HEAT the oven to 450°F. Lightly coat a large rimmed baking sheet with nonstick cooking spray.
Step 2
CUT the fillets into quarters lengthwise. Cut each of the four strips in half, making 8 fingers per fillet.
Step 3
PLACE the catfish fingers and the oil in a large bowl and toss to coat evenly.
Step 4
PLACE the panko, cornmeal, and dry rub in a shallow bowl and blend well. Roll each catfish finger in the breading and place it on the baking sheet.
Step 5
BAKE for 10 to 15 minutes, until the fish is crispy outside and tender inside. The thicker pieces will need a minute or two longer to cook. If a finger seems tough when pierced with the tip of a knife, cook it a little longer.
