3 pounds farm-raised catfish fillets, cut into 4- x 2-inch strips
How to Make It
Prepare Creole Seasoning: Combine all ingredients in a medium bowl, stirring well.
Prepare Catfish: Preheat oven to 300°. Pour oil to a depth of 3 inches into a 4- to 5-qt. Dutch oven; heat over medium-high heat to 350°.
Meanwhile, combine cornmeal, masa harina, and 3 tablespoons Creole Seasoning in a large bowl, reserving remaining seasoning for another use. Stir seasoning mixture well.
Whisk eggs in a large bowl; whisk in milk and mustard. Dip fish in egg mixture; dredge in cornmeal mixture, shaking off excess.
Fry fish, 8 pieces at a time, 2 minutes on each side. Drain fish on paper towels. Transfer fish to a baking sheet lined with parchment paper. Place in oven; keep warm at 300° until ready to serve. Serve with pickled vegetables and sliced tomatoes.
Southern Living Off the Eaten Path; Grits and Groceries, Saylors Crossroads, South Carolina