Fiery Catfish Fingers

Recipe Ingredients

1 cup	237ml	Yellow or coarse ground - mustard or a combo
1		Egg white lightly beaten
2 teaspoons	10ml	Tabasco pepper sauce
1 1/2 lbs	681g / 24oz	Catfish fillets - cut into
		Bite sized strips
1/2 cup	31g / 1.1oz	Yellow cornmeal
1/2 cup	31g / 1.1oz	All-purpose flour
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly ground black pepper
1		Vegetable oil

Recipe Instructions

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. T

Source:
Susan Feniger and Mary Sue Milliken

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.