Fiery Catfish Fingers |
|||||||||||
| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | |||||||||||
| INGREDIENTS: | ||
| 1 cup yellow or coarse-ground mustard, or a combination of both | 1 egg white, lightly beaten | 2 teaspoons Tabasco pepper sauce |
| 1-1/2 pounds catfish fillets, cut into bite-size strips | 1/2 cup yellow cornmeal | 1/2 cup all-purpose flour |
| 1/2 teaspoon salt | 1/4 teaspoon freshly ground black pepper | 1 quart vegetable oil |
| 1 | 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. |
| 2 | 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. |