Rock'S Fried Catfish With Creole Tartar Sauce

• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground red pepper
• 1 cup milk
• 2 tablespoons prepared mustard
• 3 tablespoons fresh lemon juice
• 1/8 teaspoon hot sauce
• 1 pound catfish fillets, cut into 1- by 3-inch strips
• Vegetable oil
• 2 cups fish-fry mix*
• 1 tablespoon cornstarch
• 1 onion, thinly sliced

1. Place first 7 ingredients in a large, heavy-duty zip-top plastic bag. Add fish; seal and shake gently. Chill 1 hour.
2. Pour oil to depth of 3/4 inch in a large, heavy-duty skillet; heat to 350u0b0.
3. Combine fish-fry mix and cornstarch in a separate large, heavy-duty zip-top plastic bag. Remove fish from milk mixture. Place in bag in batches, and shake to coat.
4. Fry fish, in batches, in hot oil 2 to 3 minutes on each side or until golden. Drain on paper towels. Separate onion slices into rings, and place over fish. Serve immediately with Creole Tartar Sauce.
5. *We used Zatarain's fish-fry mix for testing.

salt, freshly ground black pepper, ground red pepper, milk, mustard, lemon juice, hot sauce, catfish fillets, vegetable oil, fishfry, cornstarch, onion

Taken from www.myrecipes.com/recipe/rocks-fried-catfish-with-creole-tartar-sauce (may not work)