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Catfish Poppers With Spicy Dipping Sauce

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“These little appetizers are so good! We really loved the dipping sauce and I can't wait to try it with some shrimp and scallops also. If you can't find the panko, feel free to use plain breadcrumbs as I did. Recipe is from Southern Living April 2006.”
45 poppers

Ingredients Nutrition

  • 12 teaspoon salt
  • 12 teaspoon cajun seasoning
  • 23 cup all-purpose flour
  • 1 large egg
  • 14 cup milk
  • 1 34 lbs catfish fillets, cut in 1 1/2-inch pieces
  • 1 12 cups Japanese-style bread crumbs (panko)
  • 34 cup mayonnaise
  • 14 cup spicy seafood cocktail sauce
  • 2 teaspoons lemon juice
  • 14 teaspoon ground red pepper
  • 12 teaspoon Old Bay Seasoning (to taste)


  1. Combine the salt, Cajun seasoning and flour in a bowl.
  2. In another bowl, whisk together the eggs and milk.
  3. First dredge the fish in the flour, then dip in the eggs and finally dredge in the breadcrumbs.
  4. Fry the catfish pieces in about 1/2" of oil heated to 375 degrees.
  5. Fry about 2-3 minutes on each side, or until golden brown.
  6. Drain and serve with the Spicy Dipping Sauce.
  7. Spicy Dipping Sauce: Combine the mayonnaise, cocktail sauce, lemon juice, red pepper and Old Bay in a bowl.
  8. Chill, covered, until ready to serve with the poppers.

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