Ingredients

The following ingredients have 4 Servings
  • 2 pounds catfish filets
  • 1 cup buttermilk or milk
  • 2-3 Tbsps hot sauce
  • 1/2 cup light mayo
  • 1/2 cup whole grain mustard
  • 1 Tbsp creole seasoning
  • 1 Tbsp horseradish sauce (optional)
  • 2 cups cornmeal
  • 2 Tbsps creole/ cajun seasoning
  • vegetable oil for frying

Instruction

  • Cut each catfish filet in half down the center. Place in a bowl with the buttermilk or milk and hot sauce. Place in fridge for at least 1 hour.
  • In a bowl, mix together the mayo, mustard, creole seasoning, and horseradish sauce and set aside.
  • In a bowl, mix the cornmeal and cajun seasoning until evenly blended.
  • Pour enough oil into a skillet to make it 1/2 inch deep, over medium heat.
  • Place the catfish into the cornmeal mixture, pressing the cornmeal into the catfish slightly.
  • Once the oil reaches 350 degrees, fry the catfish 2-3 minutes per side in small batches (about 3-4 pieces per batch). Once removed, set on paper towels or over a wire rack.
  • Serve with the creole mustard.