Pan Fried Catfish

• 1 cup milk
• 1/2 cup creole mustard
• 1 teaspoon hot pepper sauce
• salt and cayenne
• 4 catfish fillets (about 6 ounces each)
• 3/4 cup flour
• 1/2 cup yellow cornmeal
• vegetable oil (for frying)

1. In a mixing bowl, whisk the milk, mustard and hot pepper sauce together. Season the mixture with salt and cayenne. Lay the fish in the milk mixture, cover, refrigerate and marinate for 1 hour. In a pie pan, combine the flour, cornmeal and 2 teaspoons of Essence. Remove the fish from the refrigerator and drain. Dredge each fillet in the cornmeal mixture, coating each side completely. In a large cast-iron skillet, heat the vegetable oil. When the oil is hot, gently lay each fillet in the hot oil. Pan-fry the fillets for 2 to 3 minutes on each side, or until the fish is golden brown and the meat is flaky. Remove the fillets from the oil and drain on a paper-lined plate. Season the fish with the remaining Essence. Serve the catfish with the Andouille Smothered Beans.

milk, creole mustard, hot pepper, salt, catfish fillets, flour, yellow cornmeal, vegetable oil

Taken from www.food.com/recipe/pan-fried-catfish-480334 (may not work)