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Measurements
 Title: FIERY CATFISH FINGERS
 Categories: Appetizers, Fish, Hot, Spicy
      Yield: 6 Servings
 
      1 c  Yellow Or Coarse Ground
           - Mustard Or A Combination
           - Of Both
      1    Egg White Lightly Beaten
      2 ts Tabasco Pepper Sauce
  1 1/2 lb Catfish Fillets, Cut Into
           - Bite Sized Strips
    1/2 c  Yellow Cornmeal
    1/2 c  All-Purpose Flour
    1/2 ts Salt
    1/4 ts Freshly Ground Black Pepper
      1 qt Vegetable Oil
 
  In the South Folks grow up loving catfish, which is plentiful in the
  bayous and rivers.  Now it's farm-grown, and northerners are
  discovering its mild and versatile flavor.  We coat bite-size fingers
  of catfish fillets with plenty of Tabasco sauce and deep-fry them for
  a knock-your-socks-off appetizer.
  In a large bowl, stir together the mustard, egg
  white and Tabasco sauce. Add the fish 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 350oF.
  Dredge the fish in the cornmeal mixture and shake off the excess.
  Carefully add the fish to the oil, a few pieces ata time. Cook for 2
  minutes, or until golden brown and crispy.  Drain on paper towels.
  Serve the catfish hot with spicy mayonnaise or picante sauce. From:
  The Tabasco Cookbook. Typed by Syd Bigger.


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