Crispy Catfish Fingers - cooking recipe

Ingredients

2 lb. catfish fillets
1 c. all-purpose flour
3/4 tsp. salt
3/4 tsp. coarsely ground pepper
1 egg, beaten
1/4 c. milk
18 round buttery crackers, crushed
1/2 c. yellow cornmeal
vegetable oil
commercial tartar sauce

Preparation

Slice fillets diagonally into 1-inch wide strips; set aside. Combine flour, salt and pepper; set aside.
Combine egg and milk; beat well and set aside.
Combine cracker crumbs and cornmeal, stirring well. Dredge catfish strips in flour mixture; dip in egg mixture and coat with crumb mixture.
Pour oil to a depth of 1 1/2 inches in a heavy skillet.
Fry catfish strips a few at a time in hot oil (375\u00b0) over medium-high heat 3 to 5 minutes or until golden.
Drain on paper towels.
Serve with tartar sauce.
Yields 6 servings.