Recipe: Fiery Catfish Fingers (Tabasco recipe, appetizer)

FIERY CATFISH FINGERS

"In the South we grow up loving catfish, which is plentiful in the bayous and rivers. Now it's farm-grown, and northerners are discovering its mild and versatile flavor. We coat bite-size fingers of catfish fillets with plenty of Tabasco sauce and deep-fry them for a knock-your-socks-off appetizer."

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

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 degrees 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.

Makes 6-8 servings
Source: The Tabasco Cookbook by Paul McIlhenny with Barbara Hunter