Fiery Catfish Fingers
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From the Tabasco Cookbook by Paul McIlhenny and Barbara Hunter.
- Ready In:
- 1hr 45mins
- 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
- 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.
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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.Reply
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.Reply