Today’s recipe is Fried Catfish Strips, the perfect dish for gatherings with friends and family.

This is another easy one, so if you’re in need of a quick and tasty fish dish for your party give this one a try.

Fried Catfish Strips by Diverse Dinners

Practically all of my US friends are in the throes of planning for their July 4th parties. I’ve heard the plans of many. Where they plan on celebrating the holiday, who with, and what they will eat. To be honest, I’m only interested in the food they plan on serving.

Fried Catfish Strips are tasty pieces of fish heaven. All you need to do is cut the catfish fillets into thin 1 – 1 1/2 inch strips the length of each fillet. Season with spices, toss in whisked egg, shuffle around in cornmeal till completely coated, and fry. That’s it!

With summer upon us, I know you’re in need of recipes that can feed a crowd. This recipe will help keep you ahead of the game. It serves eight and you can pretty much double up to make for a larger crowd. Any leftovers can be stored in the fridge for a few days and reheated in the oven for a tasty rewind.

I can’t get enough of this dish. I’ve served it many times when I have guests. I usually serve it with a super spicy dip, which I promise to share very soon.

If you need ideas for a great cocktail to go with Fried Catfish Strips, here’s some suggestions.

Alternatively, here’s something alcohol-free.

Fried Catfish Strips

Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes


  • 2 lb catfish fillets
  • 2 tsp garlic granules
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • 2 large eggs
  • 2 cups cornmeal
  • Canola oil

Equipment & Utensils

  • Large deep skillet able to withstand high heat
  • Large tray or plate
  • 1 or 2 large baking sheets
  • Parchment paper
  • Large mesh skimmer


  • Cut catfish fillets into 1 - 1 1/2 inch strips
  • Season fish strips with garlic, salt and pepper and toss until all of the strips are coated.
  • Whisk eggs and pour half over the seasoned fish strips.
  • Mix and toss to coat the fish strips with egg, add more as needed.
  • Line one baking sheet with parchment paper and the other with paper towels
  • Scatter cornmeal onto a large plate or tray.
  • One at a time, coat fish strips in cornmeal on all sides.
  • Once fish strip is coated, place on parchment paper lined baking sheet.
  • Repeat until all fish strips are coated.
  • Fill skillet to 2/3 with oil.
  • Heat oil until hot. Check oil is hot, by flicking a pinch of cornmeal into the oil. If it sizzles, the oil is ready.
  • Carefully place coated fish strips into hot oil. Do not overcrowd the skillet.
  • Cook until golden, then carefully remove with wire skimmer and place on paper towel lined baking sheet.
  • Repeat until all coated fish strips are cooked.
  • If needed, place in the oven at 425 to heat through for 5-10 mins.
  • Serve immediately.