Fiery Catfish Fingers
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup yellow cornmeal
- 1 quart vegetable oil
- Carbohydrate 16 g(5%)
- Cholesterol 47 mg(16%)
- Fat 118 g(182%)
- Fiber 2 g(7%)
- Protein 16 g(32%)
- Saturated Fat 9 g(43%)
- Sodium 582 mg(24%)
- Calories 1177
Preparation 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. The Tabasco Cookbook Crown Publishing Group
Preparation 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. The Tabasco Cookbook Crown Publishing Group
