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1
Cut your catfish fillets into four pieces.
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2
You'll want to make sure your catfish fillets are about 4-6oz a piece.
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3
In a mixing bowl add the buttermilk, eggs and Worcestershire sauce.
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4
Blend until smooth with a fork or whisk.
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5
Let soak in egg and buttermilk mixture for 25-30 minutes.
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6
Drain all but about 1/2 cup of buttermilk and egg mixture from bowl.
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7
Add your creole mustard and half creole seasoning to the fillets and remaining wet mixture.
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8
Evenly coat fillets in mixture to ensure mustard and seasoning is evenly distributed.
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9
In seperate bowl mix together the remaining creole seasoning, black pepper, cayenne, onion powder, garlic powder, corn flower, corn meal, and flour.
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10
Or you can use 1 1/4 cups Lousiana fish fry instead of the corn flour and corn meal.
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11
Use a wok or another pot or pan with reasonable room to fry your fish.
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12
I would use a cast iron dutch oven or large cast iron frying pan for the best heat distribution.
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13
You don't want to crowd your fish too much, so make sure it's big enough or do two batches.
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14
Heat your peanut oil to about 375F.
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15
Make sure to drain fillets fairly well before coating them in the dry mixture.
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16
Pat the extra dry coating off to avoid burnage.
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17
Let sit on wire rack for 2 minutes before placing in hot oil.
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18
Make sure the oil is really hot (375F) before placing fish into oil.
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19
Once you place your coated fillet pieces into your hot oil, turn the temp down to Med-High.
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20
Then after a minute turn to Med.
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21
Brown on each side for about 3-4 minutes depending on the size of your fillets.
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22
Turn heat back to Med-High when you first turn your fish.
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23
Turn back to Med after about a minute.
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24
They will be golden brown, but not too brown.
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25
If you need to do two batches due to the size of your pan then turn back up to med-high and get oil back to 375F before adding second batch.
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26
Turn back to Med after you've dropped your fish and let them cook for about the first minute.
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27
Place on wire cooling rack for about 2 minutes and serve then immediately.
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28
Goes great with cocktail sauce.
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29
French bread with butter and french fries are a yummy yet fattening addition to this dish.
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30
Oh, and don't forget that pint of beer!
