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Fiery Catfish Fingers

Fiery Catfish Fingers recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 123.6
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
  • 1 cup Yellow Cornmeal
  • 1 tsp Mustard
  • 1 item Egg White, lightly beaten
  • 2 tsp Tabasco Pepper Sauce
  • 1.5 lb Catfish Fillets, cut into bite-sized strips
  • 0.5 cup All-Purpose Flour
  • 0.5 tsp Salt
  • 0.25 tsp Freshly Ground Black Pepper
  • 1 qt Vegetable Oil, for frying
Directions
  1. 1
    In a large bowl, stir together the mustard, egg white, and Tabasco sauce until combined.
  2. 2
    Add the catfish strips to the bowl and toss thoroughly to coat evenly.
  3. 3
    Cover the bowl and refrigerate to marinate for 1 hour.
  4. 4
    In a shallow dish, whisk together the cornmeal, flour, salt, and pepper.
  5. 5
    Pour the vegetable oil into a heavy 3-quart saucepan or deep-fryer, filling it no more than one-third full.
  6. 6
    Heat the oil over medium heat until it reaches 350&# 194;°F (175°C).
  7. 7
    Remove fish from marinade, letting excess drip off, then dredge each piece in the cornmeal mixture, shaking off any excess.
  8. 8
    Carefully add the fish to the hot oil in small batches to avoid overcrowding.
  9. 9
    Fry for approximately 2 minutes, or until golden brown and crispy.
  10. 10
    Transfer the fried catfish to a plate lined with paper towels to drain excess oil.
  11. 11
    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 350°F. 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 375°F for 5-7 minutes to restore crispiness.

Adjust the amount of Tabasco sauce in the marinade to suit your preferred level of spiciness.

Keywords: catfish, deep fried, spicy, appetizer, southern, cornmeal, tabasco, crispy, seafood, fingers, game day, quick dinner
Read it online: https://www.chefs-mate.com/recipe/fiery-catfish-fingers/