Easy, Spicy Catfish Fingers |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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There are numerous ways to prepare catfish, many of which involve some sort of deep frying. What you use to coat and flavor your catfish is, obviously, a matter of personal taste. These tangy catfish fingers are prepared according to a method supplied by my friend Chef Danielle Turner. Read more . They take very little time to prepare and invariably go over stupendously with guests. It's a perfect finger food for parties. Ingredients:
1/2 cup coarse-ground mustard |
1 egg white, lightly beaten |
1 tsp tabasco sauce |
3/4 lb catfish fillets, cut into bite-sized strips |
1/4 cup yellow cornmeal |
1/4 cup all-purpose flour |
1/4 tsp salt |
freshly ground black pepper |
vegetable or peanut oil |
spicy tartar sauce |
1 cup mayonnaise |
1 tbsp chopped shallot |
1 tbsp minced dill pickle or cornichon |
1 tbsp sweet relish |
1 tbsp lemon juice |
1 tsp drained capers |
dash of tabasco sauce |
Directions:
1. In a large bowl, combine mustard, egg white, and Tabasco.
2. Add fish and toss to coat well. Cover and marinate for one hour.
3. Preheat oil to approximately 350 degrees.
4. In a shallow dish, mix cornmeal, flour, salt, and pepper.
5. Dredge fish in cornmeal-flour mixture and shake off excess.
6. Carefully add fish to the hot oil, making certain not to add too many pieces at once. (Adding too many pieces to the hot oil will reduce the temperature; this in turn will allow some of the oil to soak into the coating, resulting in an unpleasant texture and taste.)
7. Cook the fish fingers until golden brown and crispy, about 2 minutes.
8. Drain on paper towels.
9. Serve with a spicy mayonnaise or picante sauce:
10. For a good tartar sauce to enhance the fish fingers, combine the mayonnaise, relish, pickle, shallot, capers, cornichon, lemon juice, and Tabasco and mix well. (Sauce can be prepared and refrigerated for up to 2 days prior to serving.)
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