Fried Catfish

• 2 lb. small catfish fillets
• 3 Tbsp. yellow mustard
• 2 Tbsp. lemon juice
• 1 Tbsp. juice from a jar of dill pickles
• 2 tsp. milder Louisiana hot sauce, such as Crystal
• 1 tsp. Worcestershire sauce
• 1 cup corn flour (Fish-Fry)
• 1 cup cornmeal
• 1 Tbsp. salt
• 1/2 tsp. granulated garlic
• Peanut oil, for frying

1. Wash the catfish and remove the skin and any remaining bones.
2. Unless the fillets are very small, cut them on the bias into strips about 1 1/2 inches wide.
3. Blend the mustard, lemon juice, pickle juice, hot sauce, and Worcestershire sauce in a bowl.
4. Put the catfish fillets into the bowl and toss to coat with the marinade.
5. Let marinate for about 30 minutes, refrigerated.
6. Combine the corn flour, cornmeal, salt, and garlic with a fork in a large bowl.
7. Put 4-6 pieces of catfish into the corn-flour mixture and toss around to coat the catfish.
8. Repeat with the remaining fish.
9. Pour the oil into a cast-iron skillet or a Dutch oven to a depth of 1 inch and place over medium-high heat until the temperature reaches 375 degrees.
10. Working in batches, fry the catfish until they turn golden brown.
11. Remove with a skimmer (or, better, the spider utensil used by Asian cooks).
12. Drain on paper towels.
13. Serve with tartar sauce and pickles and hot sauce.
14. And dont forget the Hush Puppies.

catfish fillets, yellow mustard, lemon juice, pickles, milder, worcestershire sauce, corn flour, cornmeal, salt, garlic, peanut oil

Taken from www.cookstr.com/recipes/fried-catfish (may not work)