Fiery Catfish Fingers

From the Tabasco Cookbook by Paul McIlhenny and Barbara Hunter.

• Ready In: 1 hr 45 mins
• Serves: 6-8

Ingredients

• 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

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.