Fiery Catfish Fingers

Time

Yield

6 servings

Ingredients

Ingredients

1 cup yellow and/or coarsely ground mustard
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 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 350°F.

Dredge the fish in the cornmeal mixture and shake off the excess. Carefully add the fish to the oil, a few pieces at a 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.

Author's Comments

In the South Folks grow up loving catfish, which is plentiful in the bayous and rivers. Now catfish is also farm-grown, and northerners are discovering its mild and versatile flavor. We coat bite-sized fingers of catfish fillets with plenty of Tabasco sauce and deep-fry them for a knock-your-socks-off appetizer.

Similar Recipes

,

1 Recipe Reviews

debbie

debbie reviewed Fiery Catfish Fingers on May 20, 2003

I grew up eating fried catfish with hush puppies and slaw. Great eating but kind I was looking for something new. This is great. I have served this on the buffet table along with hot wings and chicken strips. Great finger food.