-
1
Place the flour in a shallow dish and season with 1 1/2 teaspoons of the Creole seasoning.
-
2
Season the fish on both sides with the salt.
-
3
Lightly dredge both sides of the fish with the flour and shake to remove any excess.
-
4
Heat about 1/2 cup of the oil in a large, heavy skillet.
-
5
Place 2 fish fillets in the pan and cook for 4 minutes on each side, until golden brown.
-
6
Remove and drain on paper towels and season with the remaining Creole seasoning.
-
7
Repeat with the remaining fish, adding more oil as needed.
-
8
Serve hot with the Spicy Tartar Sauce and Hush Puppies.
-
9
Melt the butter in a small saute pan over medium-high heat.
-
10
Add the corn, salt, and cayenne, and cook, stirring occasionally, until deep golden brown, 5 minutes.
-
11
Transfer to a large mixing bowl and let cool.
-
12
Add the remaining ingredients and mix thoroughly.
-
13
Refrigerate until ready to serve with the catfish.
-
14
Combine the cornmeal, flour, baking powder, salt, hot sauce, onions, bell peppers, jalapenos, and cayenne in a large mixing bowl and mix well to break up any lumps.
-
15
Stir in the eggs, buttermilk, and water, and blend well.
-
16
Heat the oil in a large heavy saucepan over medium-high heat to 360 degrees F.
-
17
In batches, drop the batter by tablespoons into the hot oil and fry until golden brown on all sides, turning with a long-handled spoon, about 2 minutes.
-
18
Remove and drain on paper towels.
-
19
Repeat with the remaining batter.
-
20
Sprinkle with the Creole seasoning and serve hot.
