Fiery catfish fingers
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Yellow Or Coarse Ground Mustard Or A Combination Of Both |
| 1 | Egg White Lightly Beaten | |
| 2 | teaspoons | Tabasco Pepper Sauce |
| 1½ | pounds | Catfish Fillets, Cut Into Bite Sized Strips |
| ½ | cup | Yellow Cornmeal |
| ½ | cup | All-Purpose Flour |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly Ground Black Pepper |
| 1 | quart | Vegetable Oil |
Directions
In the South Folks grow up loving catfish, which is plentiful in the bayous and rivers. Now it's farm-grown, and northerners are discovering its mild and versatile flavor. We coat bite-size fingers of catfish fillets with plenty of Tabasco sauce and deep-fry them for a knock-your-socks-off appetizer.
~--------------------------------------------------------------------- ~-- In a large bowl, stir together the mustard, egg white and Tabasco sauce. Add the fish and toss to coat well. Cover and marinate for 1 hour.
In a shallow dish, mix together the cornmeal, flour, salt and pepper.
Pour the oil into a heavy 3 quart saucepan or deep-fryer, filling it no more than one-third full, and heat over medium heat to 350oF.
Dredge the fish in the cornmeal mixture and shake off the excess.
Carefully add the fish to the oil, a few pieces ata time. Cook for 2 minutes, or until golden brown and crispy. Drain on paper towels.
Serve the catfish hot with spicy mayonnaise or picante sauce. From: The Tabasco Cookbook. Typed by Syd Bigger.