Fiery Catfish Fingers Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Yellow Or Coarse Ground Mustard Or A Combination Of Both,
1: Egg White Lightly Beaten,
2 tsp: Tabasco Pepper Sauce,
1 1/2 lbs: Catfish Fillets, Cut Into Bite Sized Strips
1/2 cup: Yellow Cornmeal,
1/2 cup: All-Purpose Flour,
1/2 tsp: Salt,
1/4 tsp: Freshly Ground Black Pepper,
1 quart: Vegetable Oil,
Directions:
In the South Folks grow up loving catfish, which is plentiful in the
bayous and rivers. Now its 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.
~------------------------------------------------------
~----------------- 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 350oF.
Dredge the fish in the cornmeal mixture and shake off the excess.
Carefully add the fish to the oil, a few pieces ata 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. From:
The Tabasco Cookbook. Typed by Syd Bigger.
Source from luhu.jp
bayous and rivers. Now its 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.
~------------------------------------------------------
~----------------- 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 350oF.
Dredge the fish in the cornmeal mixture and shake off the excess.
Carefully add the fish to the oil, a few pieces ata 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. From:
The Tabasco Cookbook. Typed by Syd Bigger.
Source from luhu.jp