Spicy Catfish Fingers

(from Organic Gal’s recipe box)

Prep time: 60 minutes
Cook time: 10 minutes
Serves 6 people

Categories: entree, fish


  • 1 cup yellow or coarse-ground mustard, or a combination of both
  • 1 egg white, lightly beaten
  • 2 teaspoons Tabasco pepper sauce
  • 1 1/2 pounds 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 freshly ground black pepper
  • 1 quart vegetable oil


  1. 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.

  2. 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 350°F. Dredge the fish in the cornmeal mixture and shake off the excess. Carefully add the fish to the oil, a few pieces at a 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.

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