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Catfish on a Stick with Pickles, Peppers and Onions

Catfish on a Stick with Pickles, Peppers and Onions

4 U.S. Farm-Raised Catfish Fillets, cut into 1 ½-inch pieces
Oil for deep-frying
1 large onion
1 large red bell pepper
1 cup dill pickle slices
12 large wooden skewers
2 cups flour
½ cup cornstarch
1 tablespoon garlic powder
2 tablespoons salt
2 teaspoons black pepper
2 teaspoons paprika
2 teaspoons baking powder
3 cups cold water
1 teaspoon Louisiana hot sauce


  1. Heat oil to 350°F degrees in a very large skillet or deep fryer.
  2. Peel and quarter onions, then separate. Cut bell pepper into pieces about the same size as the catfish.
  3. Skewer a piece of catfish, then onion, bell pepper and pickle. Repeat until skewer is full.
  4. Combine remaining ingredients for batter.
  5. Dip skewers into batter to coat well and fry about 2 minutes on each side, or until light golden.
  6. Serve warm.


Yields: 4 servings