Best Kid Friendly Catfish Sticks Recipes

Panko-Breaded Fish Sticks image

Provided by Martha Stewart

Number Of Ingredients 6

2 cups panko (coarse Japanese breadcrumbs)
1 cup all-purpose flour
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper
Vegetable oil, for frying
1 pound sole fillet, cut into 1-by-3-inch pieces

Steps:

Place panko, flour, and eggs in three separate shallow dishes; season flour with salt and pepper.
Fill a large skillet with enough oil to reach a depth of 1/4-inch; heat over medium-high heat. Working in batches, dredge fish in flour, shaking off any excess; dip into egg. Transfer fish to panko, covering fish completely and pressing lightly to adhere. Arrange fish in the pan in a single layer without crowding; fry until golden and cooked through, about 1 minute per side. Transfer to a paper towel-lined plate to drain; season with salt. Serve immediately.

Catfish Sticks image

Provided by Sunny Anderson

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 16

1 1/2 cups ketchup
2 tablespoons horseradish
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce (recommended: Frank's Red Hot)
1 clove garlic, minced
Vegetable oil, for frying
1 1/2 cups buttermilk
2 eggs
2 tablespoons cayenne pepper
1 tablespoon salt
1 1/2 teaspoons freshly ground black pepper
2 catfish fillets (about 1 1/4 pounds), cut into roughly
2 1/2 by 1-inch strips
1 cup all-purpose flour 1 cup bread crumbs
1/2 tablespoon sugar

Steps:

To make the sauce: Mix all ingredients in a bowl and refrigerate until serving.
When ready to fry, fill a large heavy pot with enough oil to measure 1 1/2 inches up the side of the pan and heat to 350 degrees F.
To make the catfish sticks: In a measuring glass, mix together buttermilk, eggs, cayenne, salt and pepper. Pour into a large plastic bag, then add the catfish. Seal, removing as much air as possible, and refrigerate for 10 minutes. Meanwhile place flour in a shallow bowl. Combine the bread crumbs with sugar and place in another shallow bowl. Remove fish from the buttermilk mixture and coat lightly with flour. Place strips back in the buttermilk and then dredge in the bread crumb mixture. Fry strips in batches for about 3 minutes on each side or until golden brown. Drain on a paper towel-lined plate.
Serve catfish sticks with dipping sauce.

Oven-Baked Fish Sticks With Easy Tartar Sauce (Kid-Friendly) image

Provided by Kittencalrecipezazz

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 12

1/4 cup mayonnaise (plus 2 tablespoons)
3 tablespoons sweet pickle relish (or to taste)
1/8 teaspoon garlic powder (or to taste)
1 tablespoon fresh lemon juice (can use more)
salt and pepper
5 cups corn flakes
seasoning salt
pepper
1 tablespoon grated lemon peel
1/4 cup butter, melted
2 tablespoons fresh lemon juice
1 1/2 lbs cod fish fillets, cut into about 3/4-inch strips (can use talapia or similar fish)

Steps:

Set oven to 475°F (set oven rack to second-lowest position, or the middle rack).
In a bowl mix together the mayo, sweet relish, garlic powder and lemon juice; whisk to blend, and season with salt and pepper, cover and refrigerate until ready to use.
Process the cornflakes with a pinch of seasoning salt and black pepper on a processor until coarse crumbs form (leave the crumbs coarse, don't grind them to a fine texture) transfer the crumbs to a bowl and mix in lemon peel.
In a small bowl mix together the melted butter with about 2-3 tablespoon fresh lemon juice until well combined.
Season the fish with black pepper (and more salt if desired) then brush the fish with the lemon butter to coat on all sides.
Dip the fish into the cornflake mixture coating completely.
Arrange the fish on a lightly greased baking sheet.
Sprinkle with any remaining cornflake mixture.
Bake fish for about 7-10 minutes (depending on the size of the fish strips).
Serve with the sauce.