4 U.S. Farm-Raised Catfish Fillets, cut into strips
½ cup dill pickle juice
½ cup milk
4 cups flour
2 tablespoons powdered sugar
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon celery seed
½ teaspoon dried basil
2 cups oil
Pickle slices and honey mustard (for serving)
- Pour pickle juice over catfish strips and marinate in refrigerator for 1 hour. Remove and set aside for 15 minutes to allow catfish to come up to room temperature.
- Beat eggs with milk in a bowl. Combine flour, sugar and spices in another bowl.
- Pat catfish dry and dip pieces into egg mixture, coating both sides, then coat in flour.
- Heat oil to 375°F in a skillet. Fry strips for about 2 minutes on each side, or until golden and cooked through. Serve with pickle slices and honey mustard.
Yields: 4 servings