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Nutrition Facts
Serving Size 1 (308g) Recipe makes 6 servings The following items or measurements are not included below: coarse grain mustard
Calories 1529
Calories from Fat 1395		(91%)
Amount Per Serving		%DV
	Total Fat 155.1g	238%
	Saturated Fat 20.9g	104%
	Monounsaturated Fat 44.7g
	Polyunsaturated Fat 81.6g
	Trans Fat 0.4g
Cholesterol 53mg		17%
Sodium 316mg		13%
Potassium 421mg		12%
Total Carbohydrate 17.4g		5%
	Dietary Fiber 1.7g	6%
	Sugars 0.7g
Protein 21.0g		41%
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Fiery Catfish Fingers

Recipe #44854 | 1¾ hours | 1¼ hours prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
Oct 29, 2002

From the Tabasco Cookbook by Paul McIlhenny and Barbara Hunter.

SERVES 6 -8 (change servings and units)

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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Featured Reviews for This Recipe

From: Jillian L

On Dec 29, 2003

WOW!! My FIL loves catfish and spicy food. I made these as an appetizer for Christmas Eve dinner and he was on cloud nine. He ate a big plate full and went on and on about how delicious they were. He is right, they were fantabulous. The coating was real crunchy. Good spicy flavor too. Thanks for sharing this recipe.

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From: Gracie in NM

On Mar 2, 2003

My husband is a fisherman and we have a freezer full of catfish fillets. I was so excited to find this recipe because I am always looking for new and interesting ways to prepare catfish. This recipe was excellent. The cornmeal and flour made a crunchy delicious batter. I used cajun mustard and that along with the Tabasco made them very spicy. A real crowd pleaser, too. Outstanding all around.

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From: FruitLoop

On Jan 18, 2003

My family and I totally devoured these catfish fingers. WOW!! Just amazing. Spicy mustard coating and the batter when fried was very crisp. The catfish was very tender. Perfect nibbles for a Sunday afternoon. I am going to make this again for Super Bowl Sunday. Thanks Nurse Di.

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