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  Recipe Home » Appetizers » Fiery Catfish Fingers
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  Fiery Catfish Fingers
  Category: Appetizers
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 452
Ingredients:
1 cup Yellow Or Coarse Ground Mustard Or A Combination Of Both
1 Egg White Lightly Beaten
2 tsp Tabasco Pepper Sauce
1 1/2 lb Catfish Fillets, Cut Into Bite Sized Strips
1/2 cup Yellow Cornmeal
1/2 cup All-Purpose Flour
1/2 tsp Salt
1/4 tsp Freshly Ground Black Pepper
1 qt Vegetable Oil
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. Typed by Syd Bigger.
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