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-> [Appetizers, Catfish, Hot & Spicy, Seafood] -> [Fiery catfish fingers Recipe] |
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Fiery catfish fingers
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| Artist: |
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| Categories: |
Appetizers, Catfish, Hot & Spicy, Seafood |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Yellow Or Coarse Ground | | | - Mustard Or A Combination | | | - Of Both | | 1
| | Egg White Lightly Beaten | | 2
| tsp | Tabasco Pepper Sauce | | 1 1/2
| lbs | Catfish Fillets, Cut Into | | | - Bite Sized Strips | | 1/2
| cup | Yellow Cornmeal | | 1/2
| cup | All-Purpose Flour | | 1/2
| tsp | Salt | | 1/4
| tsp | Freshly Ground Black Pepper | | 1
| quart | Vegetable Oil |
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Procedures:
| 1 | In the south folks grow up loving catfish, which is plentiful in the bayous and rivers. | | 2 | Now it"s farm-grown, and northerners are discovering its mild and versatile flavor. | | 3 | We coat bite-size fingers of catfish fillets with plenty of tabasco sauce and deep-fry them for a knock-your-socks-off appetizer. | | 4 | ~------------------------------------------------------ ~----------------- in a large bowl, stir together the mustard, egg white and tabasco sauce. | | 5 | Add the fish and toss to coat well. | | 6 | Cover and marinate for 1 hour. | | 7 | In a shallow dish, mix together the cornmeal, flour, salt and pepper. | | 8 | 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 350°F. | | 9 | Dredge the fish in the cornmeal mixture and shake off the excess. | | 10 | Carefully add the fish to the oil, a few pieces ata time. | | 11 | Cook for 2 minutes, or until golden brown and crispy. | | 12 | Drain on paper towels. | | 13 | Serve the catfish hot with spicy mayonnaise or picante sauce |
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