Pan-Fried Catfish Fingers with Lemony Tartar Sauce and Hushpuppies
Pan-Fried Catfish Fingers with Lemony Tartar Sauce and Hushpuppies: Remove the fish from the refrigerator. Combine the flour, cornmeal, and salt in a re-sealable plastic food storage bag and shake to blend. Using a fork, remove the fish fingers, a few pieces at a time, from the marinade, allowing excess marinade to fall from the fish. Transfer the fish to the flour-cornmeal mixture and toss to coat. Transfer to a plate and repeat with the remaining fish.
