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Fiery Catfish Fingers
Sent in by Allison Watson.

~ 1 1/2 lb's catfish, cut into bite size fingers
~ milk
~ 1/2 cup jalepeno mustard
~ 1/2 cup stone ground mustard
~ 1 egg white
~ garlic powder, Melindas is recommended if available
~ tabasco sauce
~ 1 cup flour
~ 1 cup cornmeal
~ oil

Place the catfish in a bowl large enough to hold it all. Add enough milk to cover the fish. Cover and let soak overnight in the refrigerator.

Remove the catfish from the milk and pat dry.

Dump the milk from the bowl and use bowl to mix together the mustards, egg white, tobasco to taste and garlic powder to taste. Be liberal with the garlic powder.

Drop the catfish into the mixture and stir gently to coat evenly. Let marinate in the refrigerator for at least an hour.

In another bowl mix the flour and cornmeal together. Add garlic powder to taste again being liberal with it.

Remove the catfish from the refrigerator. Dredge the pieces in the flour mixture. Cook 3 - 4 pieces at a time in hot oil until brown and crispy. Drain on paper towels.

Serve with salsa or a homemade jalepeno tartar sauce.