Ingredients
Scale
- 10 catfish fillets or whitefish
- 2 cups corn meal
- 2 cups flour
- 2 eggs, beaten
- 2 tablespoons yellow sandwich mustard
- 1/2 cup hot sauce
- 2 tablespoons creole seasoning
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- pinch of cayenne pepper
- lemon to serve
- cooking oil
- hot sauce
Instructions
- Rinse fish and pat dry.
- Slice fish in half to get long strips.
- Place fish in a large bowl.
- Heat oil in a large pan over medium heat to 350 degrees, not filling more than halfway with oil.
- Mix seasoning blend and set aside.
- In a freezer bad add cornmeal and flour and 2 tablespoons of seasoning blend, mix well.
- Add remaining seasoning blend and hot sauce, eggs, and mustard to fish bowl, mix well.
- Once oil is ready place a few strips of fish into corn/flour and shake well to coat.
- Remove excess flour from fish by lightly shaking when removing from bag.
- Place fish in pan and fry 4-5 minutes per side.
- Don’t over crowd pan, repeat until all fish is cooked.
- Drain on paper napkin and sprinkle a pinch more of creole seasoning when fish comes out the pan if desired.
- Serve with lemon wedges and hot sauce.
Nutrition
- Serving Size: 5-6