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

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 no more than one-third full, and heat over medium heat to 350F.
6. Dredge the fish in the cornmeal mixture and shake off the 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 the catfish hot with spicy mayonnaise or picante sauce.

ground mustard, egg, tabasco pepper sauce, catfish fillets, yellow cornmeal, allpurpose, salt, freshly ground black pepper, vegetable oil

Taken from www.foodgeeks.com/recipes/3954 (may not work)