Fried Catfish Fingers with Country Remoulade

• 1 cup whole-grain Dijon mustard
• 1 large egg white, lightly beaten
• 1 tablespoon hot sauce
• 1 pound catfish fillets, cut into strips
• 1/2 cup white or yellow cornmeal
• 1/2 cup all-purpose flour
• Coarse salt and freshly ground black pepper
• 4 cups peanut oil, for frying
• Country Remoulade (page 286), for accompaniment

1. Line a plate with paper towels and set by the cooktop.
2. In a large bowl, stir together the mustard, egg white, and hot sauce.
3. Add the fish and toss to coat well.
4. Cover and marinate in the refrigerator for 1 hour.
5. In a shallow dish, combine the cornmeal and flour and season with salt and pepper.
6. Pour the oil into a heavy-bottomed saucepan, deep fryer, or Dutch oven, filling it no more than one-third full.
7. Heat the oil over medium heat until it reaches 350F.
8. Remove the fish from the marinade and season with salt and pepper.
9. Dredge the fish in the cornmeal mixture to coat both sides and shake off the excess.
10. Carefully add the fish to the oil, a few pieces at a time.
11. Cook until golden brown and crispy, about 2 minutes.
12. Remove with a slotted spoon to the prepared plate.
13. Taste and adjust for seasoning with salt and pepper.
14. Serve with the remoulade.
15. Dijon mustard is a puree made from husked brown mustard seed blended with white wine, vinegar, salt, and spices.
16. It is straw yellow, and varies from mild to very hot.
17. Dijon mustard is a necessary ingredient for creamy emulsified vinaigrettes and dressings.
18. It is also an absolute must-have condiment for Pot au Feu (page 240).
19. Try a dollop on grilled meats or fish when you dont have time to prepare a sauce for a burst of flavor.
20. Whole-grain mustard, also called grainy mustard, coarse mustard, or ancienne, is whole mustard seed blended with some mustard puree.
21. It adds great texture to sauces and marinades.
22. Creole mustard is a variation of wholegrain mustard with seeds that are slightly crushed rather than completely ground or left whole.
23. It goes well with fish and shellfish, and is traditionally served on a po boy sandwich.
24. All mustard should be stored in the refrigerator and replaced frequently.

wholegrain, egg white, hot sauce, catfish fillets, white, allpurpose, salt, peanut oil, country remoulade

Taken from www.epicurious.com/recipes/food/views/fried-catfish-fingers-with-country-remoulade-380359 (may not work)