Fiery Catfish Fingers

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

Directions:

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.

Comments from Kathleen Morrison :

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.

User Reviews:

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.

Submitted by debbie on December 05, 2002

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