Fried Catfish Fingers with Country Remoulade - whole grain

Method

• Line a plate with paper towels and set by the cooktop.
• In a large bowl, stir together the mustard, egg white, and hot sauce.
• Add the fish and toss to coat well.
• Cover and marinate in the refrigerator for 1 hour.
• In a shallow dish, combine the cornmeal and flour and season with salt and pepper.
• Pour the oil into a heavy-bottomed saucepan, deep fryer, or Dutch oven, filling it no more than one-third full.
• Heat the oil over medium heat until it reaches 350F.
• Remove the fish from the marinade and season with salt and pepper.
• Dredge the fish in the cornmeal mixture to coat both sides and shake off the excess.
• Carefully add the fish to the oil, a few pieces at a time.
• Cook until golden brown and crispy, about 2 minutes.
• Remove with a slotted spoon to the prepared plate.
• Taste and adjust for seasoning with salt and pepper.
• Serve with the remoulade.
• Dijon mustard is a puree made from husked brown mustard seed blended with white wine, vinegar, salt, and spices.
• It is straw yellow, and varies from mild to very hot.
• Dijon mustard is a necessary ingredient for creamy emulsified vinaigrettes and dressings.
• It is also an absolute must-have condiment for Pot au Feu (page 240).
• Try a dollop on grilled meats or fish when you dont have time to prepare a sauce for a burst of flavor.
• Whole-grain mustard, also called grainy mustard, coarse mustard, or ancienne, is whole mustard seed blended with some mustard puree.
• It adds great texture to sauces and marinades.
• Creole mustard is a variation of wholegrain mustard with seeds that are slightly crushed rather than completely ground or left whole.
• It goes well with fish and shellfish, and is traditionally served on a po boy sandwich.
• All mustard should be stored in the refrigerator and replaced frequently.