Total Time
1hr 45mins
Prep 1 hr 15 mins
Cook 30 mins

From the Tabasco Cookbook by Paul McIlhenny and Barbara Hunter.

Ingredients Nutrition


  1. In a large bowl, stir together the mustard, egg white, and Tabasco sauce.
  2. Add the fish and toss to coat well.
  3. Cover and marinate for 1 hour.
  4. In a shallow dish, mix together the cornmeal, flour, salt, and pepper.
  5. 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.
  6. Dredge the fish in the cornmeal mixture and shake off excess.
  7. Carefully add the fish to the oil, a few pieces at a time.
  8. Cook for 2 minutes or until golden brown and crispy.
  9. Drain on paper towels.
  10. Serve hot with spicy mayonnaise or salsa.


Most Helpful

WOW!! My FIL loves catfish and spicy food. I made these as an appetizer for Christmas Eve dinner and he was on cloud nine. He ate a big plate full and went on and on about how delicious they were. He is right, they were fantabulous. The coating was real crunchy. Good spicy flavor too. Thanks for sharing this recipe.

Jillian L December 29, 2003

My husband is a fisherman and we have a freezer full of catfish fillets. I was so excited to find this recipe because I am always looking for new and interesting ways to prepare catfish. This recipe was excellent. The cornmeal and flour made a crunchy delicious batter. I used cajun mustard and that along with the Tabasco made them very spicy. A real crowd pleaser, too. Outstanding all around.

Gracie in NM March 01, 2003

My family and I totally devoured these catfish fingers. WOW!! Just amazing. Spicy mustard coating and the batter when fried was very crisp. The catfish was very tender. Perfect nibbles for a Sunday afternoon. I am going to make this again for Super Bowl Sunday. Thanks Nurse Di.

FruitLoop January 18, 2003

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