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.

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