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Fried Catfish Fingers

Source of Recipe


From "Eula Mae's Cajun Kitchen" by Eula Mae Dore



List of Ingredients



• 4 catfish fillets (about 7 ounces each)
  
• ¼ cup Tabasco garlic pepper sauce
  
• ½ tsp salt
  
• ½ tsp Accent seasoning
  
• ¼ tsp freshly ground black pepper
  
• 4 cups vegetable oil for deep-frying
  
• 2 cups Zatarain's Wonderful Fish-Fri
  






Instructions



1. Cut the fillets into strips, each about 3 inches by 1 inch. Put in a shallow bowl with the Tabasco and stir to coat evenly. Let sit for about 20 minutes. Drain.
   
   
2. Season the fish with the salt, Accent, and black pepper. Toss to mix. Meanwhile, heat the vegetable oil in a large, deep pot or electric fryer to 360°F.
   
   
3. Put the Fish-Fri in a large brown paper bag. Add the fish to the paper bag and shake the bag to coat the fish evenly. Add 8 to 10 pieces at a time to the hot oil and fry until golden brown, about 5 minutes. Drain on paper towels or on brown paper bags and serve immediately, piping hot, with cocktail sauce or tartar sauce.
   
   Makes 6 to 8 appetizer servings.