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.

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