A tasty, spicy (but not too spicy) fried catfish recipe which can be adjusted to suit the cook's (or diner's) preference. The spice level is a compromise and can be raised or lowered. It can be served with tarter sauce for a mild flavor or hot sauce for the hot spice lover.

INGREDIENTS:

1˝ -2 Lbs Catfish Fillets
1˝ Cup Milk
˝ Cup All Purpose Flour
˝ Cup Corn Meal
2 Tsp Fresh Ground Black Pepper
v 1 Tsp Sea Salt
2 Tsp Coleman's® Mustard Powder
3 Tbsp Cajun Seasoning
1˝ Tbsp Paprika
1 Tsp Cumin
1 Whole Egg
10 Drops Tabasco™ Sauce
Peanut Oil For Frying

INSTRUCTIONS:

Prep Time: approximately 1 hour.

1. Soak catfish fillets in milk.

2. Place in refrigerator, covered, for at least 30 minutes.

3. Combine dry ingredients in a bowl, set aside.

4. Remove catfish fillets from the refrigerator and take the fillets out of the milk and set aside. Reserve milk.

5. Beat egg and pour into reserved milk add Tabasco™ sauce and mix.

6. Dip catfish fillets pieces into the dry mixture, then into the egg mixture, and then back into the dry mixture. Place on a plate, cover, then place into the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish.

7. Deep fry in 365°f peanut oil for 4 to 6 minutes on each side or until catfish is golden brown, slightly crisp on the outside and moist and flaky on the inside.

8. Drain the catfish on paper towels and serve with hot sauce or tartar sauce and a slice of lemon.

Serve with hush puppies and enjoy.

Serves 2 - 4

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Submitted by Chef Lee Bordelon