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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 8 |
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From the Tabasco Cookbook by Paul McIlhenny and Barbara Hunter. Ingredients:
1/2 cup prepared yellow mustard |
1/2 cup coarse grain mustard |
1 egg white, lightly beaten |
2 teaspoons tabasco sauce |
1 1/2 lbs catfish fillets, cut into bite-size strips |
1/2 cup yellow cornmeal |
1/2 cup all-purpose flour |
salt and pepper |
1 quart vegetable oil |
Directions:
1. In a large bowl, stir together the mustard, egg white, and Tabasco sauce.
2. Add the fish and toss to coat well.
3. Cover and marinate for 1 hour.
4. In a shallow dish, mix together the cornmeal, flour, salt, and pepper.
5. 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.
6. Dredge the fish in the cornmeal mixture and shake off excess.
7. Carefully add the fish to the oil, a few pieces at a time.
8. Cook for 2 minutes or until golden brown and crispy.
9. Drain on paper towels.
10. Serve hot with spicy mayonnaise or salsa.
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