Mustard-Fried Catfish

Ingredients:

6-8 catfish fillets

Vegetable oil

2 cups yellow prepared mustard, (Weber’s)

3 eggs, well beaten

1 teaspoon Tabasco sauce

1 cup corn flour or very finely ground cornmeal

1 cup yellow cornmeal

1 cup all-purpose flour

1 cup Italian-seasoned bread crumbs

2 teaspoons salt

1 teaspoon garlic powder

1 teaspoon ground pepper

1 teaspoon Hungarian paprika

Lemon wedges

Green onions

Pat fish dry with paper towels; set aside. In a heavy 12-inch skillet, heat 1 inch of oil to 350°F (175°C) or until a 1-inch bread cube turns golden brown in 65 seconds. In a medium bowl, combine mustard, eggs and Tabasco sauce. Pour mixture into a 13”x9” baking dish. In a medium bowl, combine all remaining ingredients except lemon wedges; pour into another 13”x9” baking. Dredge fish in mustard mixture, turning to coat all surfaces. Dip fish in cornmeal, turning to coat well. Shake off excess. Gently place fish, 2 or 3 at a time, in a preheated oil. Fry until golden brown and crispy, 6-7 minutes on each side, turning once. Drain on paper towels. Serve hot with lemon wedges.

Makes 4-6 servings