Yield: 6 servings
1 1/2 lbs Catfish Fillets, cut into bite-sized strips
1 cup Yellow Mustard
1 Egg White, lightly beaten
2 tsp Tabasco Sauce
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
In a large bowl, stir together the mustard, egg white and Tabasco sauce. Add the catfish strips 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 350F. Dredge the fish in the cornmeal mixture and shake off the excess. Carefully add the catfish to the oil, a few pieces at a time. Cook for 2 minutes, or until golden brown and crispy. Drain on paper towels.
Serve the catfish fingers with your favorite dipping sauce.