Fiery Catfish Fingers
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6 servings
1 c Yellow Or Coarse Ground
- Mustard Or A Combination
- Of Both
1 Egg White Lightly Beaten
2 ts Tabasco Pepper Sauce
1 1/2 lb Catfish Fillets, Cut Into
- Bite Sized Strips
1/2 c Yellow Cornmeal
1/2 c All-Purpose Flour
1/2 ts Salt
1/4 ts Freshly Ground Black Pepper
1 qt Vegetable Oil
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.
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~-- 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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