Recipe by ratherbeswimmin'
From the Tabasco Cookbook by Paul McIlhenny and Barbara Hunter.
Top Review by Jillian L
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.
- 1⁄2 cup prepared yellow mustard
- 1⁄2 cup coarse grain mustard
- 1 egg white, lightly beaten
- 2 teaspoons Tabasco sauce
- 1 1⁄2 lbs catfish fillets, cut into bite-size strips
- 1⁄2 cup yellow cornmeal
- 1⁄2 cup all-purpose flour
- salt and pepper
- 1 quart vegetable oil
Directions See How It's Made
- 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 to no more than one-third full, and heat over medium heat to 350 degrees.
- Dredge the fish in the cornmeal mixture and shake off 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 hot with spicy mayonnaise or salsa.