Fiery Catfish Fingers

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From the tabasco cookbook by paul mcilhenny and barbara hunter.

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Steps

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In a large bowl , stir together the mustard , egg white , and tabasco sauce.

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Add the fish and toss to coat well.

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Cover and marinate for 1 hour.

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In a shallow dish , mix together the cornmeal , flour , salt , and pepper.

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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.

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Dredge the fish in the cornmeal mixture and shake off excess.

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Carefully add the fish to the oil , a few pieces at a time.

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Cook for 2 minutes or until golden brown and crispy.

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Drain on paper towels.

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Serve hot with spicy mayonnaise or salsa.

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Ingredients

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prepared yellow mustard, coarse grain mustard, egg white, tabasco sauce, catfish fillets, yellow cornmeal, all-purpose flour, salt and pepper, vegetable oil