Catfish Sticks

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By far the best recipe for catfish! So, so delicious. The crunch is perfect and the dredge/marinade gives the catfish a suttle kick. Also, the sugar in the panko is a must, it's a great balance to the cayenne. Even though I love plain old frozen fish stick (gross, I know this truly makes you feel like you're eating a 'grownup' kids meal. This is one of my favorite FoodNetwork recipes. Thanks, Sunny!

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Fantastic!!!

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This was my 1st time deep frying fish, anything for that matter and I thought it turned out good but not great but my husband said it was the best catfish he had ever eaten. He said it was light and fluffy inside and nice and crunchy outside. I thought I had too much batter, I was worried about the 4 dredges...buttermillk to flour to buttermilk to breadcrumbs. I think I will be more relaxed and it will only get better with time so Thank You Sunny...I love your show!!

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Tried the Catfish Sticks tonight and my husband and I both lived them! The dipping sauce is just right. We will finish the leftovers for lunch tomorrow. One filet was enough with a little left over for the two of us. We are in our 80s and most recipes including this one are way too much for us. Super tender fish done just right!

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This recipe is the favorite of all my friends and family. The fish is so succulent and juicy. Works well with MOST kinds of fish. I make it every other Sunday, along with the apple sauce shown on the episode as well. Thanks!

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I swapped chicken for catfish and my family made me feel like a super star. It was incredibly flavorful. I used 1 Tablespoon of cayenne instead of 2 and it had the perfect amount of heat.

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Once I watched the episode, I had to try a remake of my childhood favorite. I'm not big on spicy foods, so I added 1 tbsp. cayenne pepper instead of 2 tbsp. and there was still plenty of kick! It was easy and so delicious! They also make good left overs!

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I watched this episode this morning, and have been thinking about fried catfish all day. Upon returning from the grocery store, the recipe was easy to execute and as long as the oil was heated to tempreture the fish came out tender on the inside and crunchy on the outside.