In the South Folks grow up loving catfish, which is plentiful in the bayous and rivers. Now it's farm-grown, and northerners are discovering its mild and versatile flavor. We coat bite-size fingers of catfish fillets with plenty of Tabasco sauce and deep-fry them for a knock-your-socks-off appetizer. ~- ~- 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.

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 ata 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. From: The Tabasco Cookbook. Typed by Syd Bigger.