Catfish Fingers


Recipe courtesy of "The Tabasco Brand Cookbook"

Serves 6 to 8



  • 1 cup course ground or yellow mustard 
  • 1 egg white lightly beaten
  • 2 teaspoons Tabasco Pepper sauce
  • 1 1/2 lbs catfish fillets, cut into bite size strips
  • 1/2 cup yellow cornmeal
  • 1/2 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 quart vegetable oil
  • Cocktail Sauce, for serving (click here)

Catfish Fingers


Click image to enlarge


In a large bowl stir together mustard, egg whites and Tabasco sauce. Add the fish fillets and coat well. Cover and marinate for 1 hour.

In a shallow dish mix together corn meal, flour, salt and pepper.

Pour the oil into a heavy 3 quart sauce pan or deep fryer. Fill it no more than one third fill and heat over medium heat to 350˚F.

Dredge the fish in corn meal mixture, shake off excess and add to oil. Do 2 or 3 pieces at a time and cook for 2 minutes or until golden brown.

Remove and drain on paper towels.

Serve the catfish hot with spicy mayonnaise, cocktail sauce, or tartar sauce.


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