Best Fiery Catfish Fingers Recipes

FIERY CATFISH FINGERS

Fiery Catfish Fingers image

Provided by Paul McIlhenny

Yield Makes 6 to 8 servings

Number Of Ingredients 9

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

Steps:

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 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.

FIERY CATFISH FINGERS

Fiery Catfish Fingers image

Make and share this Fiery Catfish Fingers recipe from Food.com.

Provided by ratherbeswimmin

Categories Catfish

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 1529.2, Fat 155.1, SaturatedFat 20.9, Cholesterol 53.2, Sodium 316.2, Carbohydrate 17.4, Fiber 1.7, Sugar 0.7, Protein 21

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