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Fiery Catfish Fingers

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“From the Tabasco Cookbook by Paul McIlhenny and Barbara Hunter.”
1hr 45mins

Ingredients Nutrition


  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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