These Fiery Catfish Fingers deliver a perfect crunch with every bite. The mild, flaky texture of the catfish is enhanced by a spicy marinade of mustard and Tabasco, then coated in a seasoned cornmeal and flour blend. Deep-fried until golden brown, these fingers offer a satisfying crunch and a gentle heat that builds with each bite. They are an excellent choice for game day snacks, casual appetizers, or a quick weeknight meal served with spicy mayo or picante sauce. Simple to prepare and bursting with Southern-inspired flavor, this dish brings restaurant-quality taste to your home kitchen with minimal effort.
Fiery Catfish Fingers
Description
These Fiery Catfish Fingers deliver a perfect crunch with every bite. The mild, flaky texture of the catfish is enhanced by a spicy marinade of mustard and Tabasco, then coated in a seasoned cornmeal and flour blend. Deep-fried until golden brown, these fingers offer a satisfying crunch and a gentle heat that builds with each bite. They are an excellent choice for game day snacks, casual appetizers, or a quick weeknight meal served with spicy mayo or picante sauce. Simple to prepare and bursting with Southern-inspired flavor, this dish brings restaurant-quality taste to your home kitchen with minimal effort.Ingredients
Directions
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In a large bowl, stir together the mustard, egg white, and Tabasco sauce until combined.
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Add the catfish strips to the bowl and toss thoroughly to coat evenly.
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Cover the bowl and refrigerate to marinate for 1 hour.
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In a shallow dish, whisk together the cornmeal, flour, salt, and pepper.
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Pour the vegetable oil into a heavy 3-quart saucepan or deep-fryer, filling it no more than one-third full.
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Heat the oil over medium heat until it reaches 350&# 194;°F (175ðC).
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Remove fish from marinade, letting excess drip off, then dredge each piece in the cornmeal mixture, shaking off any excess.
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Carefully add the fish to the hot oil in small batches to avoid overcrowding.
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Fry for approximately 2 minutes, or until golden brown and crispy.
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Transfer the fried catfish to a plate lined with paper towels to drain excess oil.
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Serve hot with spicy mayonnaise or picante sauce.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 123.6kcal
- % Daily Value *
- Total Fat 7.8g12%
- Saturated Fat 2.2g12%
- Cholesterol 48.0mg16%
- Sodium 39.6mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 12.6g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the oil maintains a steady temperature of 350ðF. If the oil is too cool, the fish will absorb more oil and become greasy; if too hot, the coating may burn before the fish is cooked through.
You can substitute the egg white with a plant-based egg replacer or extra mustard for a vegan variation, though the texture may differ slightly.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 375ðF for 5-7 minutes to restore crispiness.
Adjust the amount of Tabasco sauce in the marinade to suit your preferred level of spiciness.
