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

1. In a large bowl, stir together the mustard, egg white, and Tabasco sauce.
2. Add the fish and toss to coat well.
3. Cover and marinate for 1 hour.
4. In a shallow dish, mix together the cornmeal, flour, salt, and pepper.
5. 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.
6. Dredge the fish in the cornmeal mixture and shake off excess.
7. Carefully add the fish to the oil, a few pieces at a time.
8. Cook for 2 minutes or until golden brown and crispy.
9. Drain on paper towels.
10. 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)