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Perfect Fried Catfish Strips

Perfect Fried Catfish Strips

4 U.S. Farm-Raised Catfish Fillets, cut into strips
½ cup dill pickle juice
2 eggs
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)


  1. 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.
  2. Beat eggs with milk in a bowl. Combine flour, sugar and spices in another bowl.
  3. Pat catfish dry and dip pieces into egg mixture, coating both sides, then coat in flour.
  4. 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