| 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
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