Recipe - Fiery Catfish Fingers

1 cup Yellow Or Coarse Ground
Mustard Or A Combination
Of Both
1 Egg White Lightly Beaten
2 teaspoon Tabasco Pepper Sauce
1 One half pound Catfish Fillets, Cut Into
Bite Sized Strips
One half cup Yellow Cornmeal
One half cup AllPurpose Flour
One half teaspoon Salt
One fourth teaspoon Freshly Ground Black Pepper
1 qt Vegetable Oil

In the South Folks grow up loving catfish, which is plentiful in the bayous
and rivers. Now it's farmgrown, and northerners are discovering its mild
and versatile flavor. We coat bitesize fingers of catfish fillets with
plenty of Tabasco sauce and deepfry them for a knockyoursocksoff
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 deepfryer, filling it no more
than onethird 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini