Catfish strips (2 1/4 to 2 1/2 oz. each)
Creole Mustard Sauce
Kale (golf ball-sized piece)
Pre-heat fryer to medium heat. Place moist strips of catfish into breading, Roll each strip until coated.
Place breaded catfish in the fryer. Cook until floats. Gently remove catfish strips from fryer.
Serve with some type of spiced mustard sauce and garnish with the lemon wedge.
Cooking Tips from Bubba:
Why should catfish be held in ice water?
- Catfish strips must be moist to pick up the breading. Without the breading, the fish would be greasy, and the grease gets into the fish. With the breading, the catfish is crispy.
Why is it important to sift the breading as often as needed during the shift?
- Clumps of breading are created due to the moisture of the catfish strips. This creates uneven and inconsistent breading, leading to an inferior or undercooked result.