Fiery Catfish Fingers
- 1/2 cup prepared yellow mustard
- 1/2 cup coarse grain mustard
- 1 egg white, lightly beaten
- 2 teaspoons Tabasco sauce
- 1 1/2 lbs catfish fillets, cut into bite-size strips
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- salt and pepper
- 1 quart vegetable oil
- 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 to no more than one-third full, and heat over medium heat to 350 degrees.
- Dredge the fish in the cornmeal mixture and shake off 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 hot with spicy mayonnaise or salsa.
yellow mustard, coarse grain mustard, egg, tabasco sauce, catfish fillets, yellow cornmeal, allpurpose, salt, vegetable oil
Taken from www.food.com/recipe/fiery-catfish-fingers-44854 (may not work)