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Deep-Fried Catfish Appetizers

1 lb Catfish fillets, skinned and cut into 1" pieces
1 ts Cayenne
4 ts Salt
4 Eggs, lightly beaten
2 c Corn flour, or all-purpose flour
Vegetable oil for frying
Creole tartar sauce

Pat the pieces of catfish completely dry withpaper towels and season them on all sides with the red pepper and slat. Immerse the pieces, 3 or 4 at atime, in the beaten eggs, then roll them about in the flour to coat them evenly. As you proceed, arrange the coated pieces of catfish inone layer on wax paper.

Preheat the oven to its lowest setting. At the same time, line a large shallow baking dish with a double thickness of paper towels and place it in the middle of the oven.

Pour vegetalbe oil into a deep fryer or large heavy saucepan to a depth of 2-3 inches and heat the oil until it reaches a temperature of 375 on a deep-frying thermometer.

Deep fry about 3 minutes until golden brown, then transfer them to oven to keep them warm until time to serve.

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