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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. Makes about enough for 6 people.
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