Fiery Catfish Fingers

Title:
Fiery Catfish Fingers

Yield:
6 Servings

Categories:
Appetizers,
Fish,
Hot,
Spicy




Ingredients:





     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. ~------------------------------------------------------


 ~----------------- 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini