Coconut Catfish with Sweet Dipping Sauce

Coconut Catfish



  • 2 pounds U.S. Farm-Raised Catfish Fillets, cut into 1-inch strips
  • 2 cups all-purpose flour, divided
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 (12-ounce) can beer
  • 1 (14-ounce) package sweetened flaked coconut
  • Vegetable oil

Sweet Dipping Sauce

  • 1 (10-ounce) jar orange marmalade
  • 3 tablespoons prepared horseradish
  • 3 tablespoons Creole mustard


  1. Catfish: Combine 1 1/2 cups flour, baking powder, paprika, curry powder, salt, cayenne pepper and beer in a large bowl.
  2. Dredge catfish strips in 1/2 cup flour.
  3. Dip strips in beer batter and roll in coconut.
  4. Fry coated strips in deep, hot oil (350 degrees F) until coconut is golden brown. Drain on paper towels. Place on serving dish with Sweet Dipping Sauce.
  5. Sweet Dipping Sauce: Mix above ingredients.
  6. May be served hot or cold.

Yield: 6 to 8 servings

Recipe and photo used with permission from: The Catfish Institute