| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Vegetables | Appetizers, Fish, Hot, Spicy | 6 | Servings | |
INGREDIENTS
| 1 | c | Yellow Or Coarse Ground Mustard Or A Combination Of Both |
| 1 | Egg White Lightly Beaten | |
| 2 | ts | Tabasco Pepper Sauce |
| 1 1/2 | lb | Catfish Fillets, Cut Into Bite Sized Strips |
| 1/2 | c | Yellow Cornmeal |
| 1/2 | c | All-Purpose Flour |
| 1/2 | ts | Salt |
| 1/4 | ts | Freshly Ground Black Pepper |
| 1 | qt | Vegetable Oil |
INSTRUCTIONS
In the South Folks grow up loving catfish, which is plentiful in the bayous and rivers. Now it's farm-grown, and northerners are discovering its mild and versatile flavor. We coat bite-size fingers of catfish fillets with plenty of Tabasco sauce and deep-fry them for a knock-your-socks-off 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 deep-fryer, filling it no more than one-third 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
A Message from our Provider:
“Life Has Many Choices. Eternity Has Two.”